Spring Salad with Whipped Feta
Spring delivers bright, earthy flavors that pair perfectly with zesty dressings, savory-sweet cheese, and fresh herbs. You can always double (or triple!) the salad dressing and keep it in the refrigerator for up to a week.
This recipe pairs beautifully with the Clos du Val 2024 Sauvignon Blanc.
Serves 4
Ingredients
Dressing
1 shallot, minced
1 tsp honey
1 tbsp lemon juice
2 tbsp champagne vinegar
1 tsp minced fresh oregano
¼ cup high quality extra virgin olive oil
Salt and pepper to taste
Whipped Feta
1 cup fresh feta cheese
1 tsp lemon zest
2 tbsp honey
2 tbsp Greek yogurt
2 tbsp heavy whipping cream
¼ cup high quality extra virgin olive oil
Salad
4 endive
1 carrot
1 bunch radishes
5 asparagus stalks
1 cup mixed fresh soft herbs torn (mint, basil, tarragon, cilantro, dill, and parsley will all work nicely)
Directions
Make the dressing by combining all of the ingredients in a jar with a lid and shake hard until it emulsifies, roughly 1-2 minutes. Set aside.
Make the whipped feta by adding all of the ingredients to a food processor and blend until smooth. Alternatively, add all of the ingredients except for the cream in a blender and blend until smooth. Whisk ¼ cup heavy whipping cream until stiff peaks form and fold into the smooth blended feta mixture.
Shave the carrots, radish and asparagus into a bowl. Halve the endive, and then slice on a bias into thin ribbons.
To serve:
Toss the salad vegetables in a bowl with the dressing until well coated. Season to taste. Serve over top of the whipped feta and finish with a handful of freshly torn herbs.
