Pistachio-Crusted Goat Cheese Salad with Honey Pesto Vinaigrette

This is an irresistible meal that will nourish you from head to toe!!
(no serving size)

For the salad:
Mixed baby greens
Yellow bell pepper, sliced
Cherry or Pear* tomatoes, sliced in half
Pistachios, chopped
Mont Chevre organic goat cheese, rolled into small balls, and coated with the chopped pistachios

Honey Pesto Vinaigrette:
1/2 cup aged white wine vinegar
1 T. Worcestershire sauce
1/4 cup shallot, finely shopped
2 T. honey
2 T. pesto
1 T. fresh thyme leaves, chopped
2 cloves garlic, minced
1/2 t. kosher salt
1/2 t. freshly* ground pepper
2 T. EVOO

To make the salad: In a large wooden* salad bowl, place ingredients in order listed.

To make the vinaigrette: In a bowl, whisk together everything except the olive oil. Gradually add the olive oil, and continue to whisk until all ingredients have emulsified. Taste and adjust seasoning if needed. Transfer dressing to a jar. Use right away, or store in the fridge for up to 5 days.

"Work with enthusiasm, as though you were working for the Lord rather than for people."

Have FUN today!!

Love,

Machete Milletti