Farmer's Market Salad

This recipe comes from the August edition of Bon Appetit and was great for using all the produce I received this week. It was very healthy and tasted great. Awesome served with crusty bread.



Farmers Market Salad with Spiced Goat's Cheese Rounds
(Serves 4)

goat cheese rounds
2 tbs sesame seeds
2 tsp ground cumin
1 1/2 tsp paprika
1 tsp chopped fresh thyme
1/4 tsp coarse kosher salt
1/8 tsp ground black pepper
16 1/3" thick rounds of goats cheese (from an 11oz log)
vinaigrette
2 tbs red wine vinegar
1 shallot, minced
1 tsp chopped fresh thyme
1 tsp dijon mustard
5 tbs olive oil
salad
1lb baby new potatoes, halved
1lb green beans
8 cups mixed salad greens
1/3 cup small fresh basil leaves
12oz assorted small tomatoes
1/2 up black olives (such as Nicoise)

1. For goat's cheese rounds, line baking sheet with waxed paper and mix first 6 ingredients in a shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet and chill until ready to serve. Can be made 1 day ahead.

2. For the vinaigrette, whisk first 4 ingredients in a small bowl. Gradually whisk in the olive oil. Season with the salt and pepper.

3. For the salad, steam the potatoes until just tender, about 10 minutes. Transfer to a plate and cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water, drain and pat dry with paper towels. Combine greens and basil in a large bowel. Add enough vinaigrette to coat and lightly toss. Arrange on a platter. Add potatoes and green beans to same bowl, add remaining dressing and toss. Arrange potatoes and beans atop greens, scatter tomatoes and olives over and surround with goat cheese rounds.