Spring Salad W/Herbs, Meyer Lemon, Almonds & Goat Cheese

From apartmenttherapy.com. Easy! Quality ingredients, please! We tested this recipe with romaine hearts, radicchio, baby spinach and butter lettuce. Do not substitute a standard lemon for the Meyer lemon.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Salad

• 6  cups  of washed baby greens like arugula and  Baby Spinach, torn into bite-sized pieces
• 1⁄2 cup fresh herb, chopped (your choice basil, lemon thyme, lemon verbena, Italian parsley, cilantro, etc.)
• 1  lemon, zest of, meyer
• 2 -3  tablespoons  minced fresh chives
• 1⁄4 cup  chopped fresh scallions
• 2 -3  chive blossoms
• 4  ounces  goat cheese (we chose a locally made goat fromage blanc)
• 1⁄2 cup  toasted sliced almonds (can sub walnuts, pine nuts, pistachios, hazelnuts, etc.)

• Meyer Lemon and Honey Vinaigrette

• 1  meyer lemon, juiced
• 3  tablespoons extra virgin olive oil (reduced from 1/3 cup)
• 1  tablespoon honey (to taste)
•  salt and pepper, to taste

Directions

1. Combine the greens, chopped herbs, lemon zest, chives and scallions.
2. Whisk the vinaigrette ingredients together until completely emulsified. Taste and adjust sweetening or oil. Toss with the salad greens.
3. Divide the salad among 4 salad plates.
4. Pull the chive blossoms apart into small florets and scatter evenly over each salad. Top each salad with a scatters of the goat cheese and the almonds.