1\/4 cup fine dried bread crumbs<\/p>\n
2 teaspoons herbes de Provence<\/p>\n
1 log (about 6 oz.) fresh ch\u00e8vre (goat cheese)<\/p>\n
7 tablespoons extra-virgin olive oil<\/p>\n
1\/2 cup pine nuts<\/p>\n
1\/2 cup fresh raw corn kernels (from 1 ear corn)<\/p>\n
1\/4 cup white wine vinegar<\/p>\n
1 clove garlic, peeled and minced<\/p>\n
1 teaspoon Dijon mustard<\/p>\n
8 ounces mixed baby salad greens (about 8 cups)<\/p>\n
1 nectarine, rinsed, pitted, and cut into \u00bd-inch chunks<\/p>\n
1\/3 cup raspberries, rinsed<\/p>\n
1\/3 cup blueberries, rinsed<\/p>\n
Blossoms from 5 stems fresh lavender, rinsed<\/p>\n
<\/p>\n
On a small rimmed plate, mix breadcrumbs and 1 \u00bd teaspoons herbes de Provence. Coat ch\u00e8vre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture. Place on a baking sheet and bake in a 400\u00b0 regular or convection oven until breadcrumbs are golden, 10 – 12 minutes. Let cool slightly. Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes. Let cool. Combine corn kernels with 1 cup water in a 1- to 1 \u00bd-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes. Drain, rinse with cold water, and drain again. In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining \u00bd teaspoon herbes de Provence until smoothly blended. Add salt and pepper to taste. Add salad greens, corn kernels, nectarine, raspberries, blueberries, and half the pine nuts and mix gently to coat. Divide among salad plates. Cut ch\u00e8vre into \u00bd-inch slices or chunks. Top salads evenly with ch\u00e8vre, remaining pine nuts, and lavender blossoms.<\/p>\n
<\/p>\n
Yield: 4-6 servings<\/p>\n
Calories: 337<\/p>\n
Fat: 29g<\/p>\n
Fiber: 2.4g<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 cup fine dried bread crumbs 2 teaspoons herbes de Provence 1 log (about 6 oz.) fresh ch\u00e8vre (goat cheese) 7 tablespoons extra-virgin olive oil 1\/2 cup pine nuts 1\/2 cup fresh raw corn kernels (from 1 ear corn) 1\/4 cup white wine vinegar 1 clove garlic, peeled and minced 1 teaspoon Dijon mustard 8 ounces mixed baby salad greens (about 8 cups) 1 nectarine, rinsed, pitted, and cut into \u00bd-inch chunks 1\/3 cup raspberries, rinsed 1\/3 cup blueberries, rinsed…<\/p>\n