Seared Ahi Summer Salad with Chèvre & Honey Crustinis

Recipe Date:
November 19, 2015
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 tbsp Olive oil
  • 12 ozs Ahi
  • Salt and pepper
  • 1 Lemon
  • 4 ozs Spring mix
  • 1 head Romain lettuce
  • 2 cups Strawberries, quartered
  • 1 Red onion, julienned
  • 1 Cucumber, diced
  • 1/4 cup Champagne vinegar
  • 1/2 cup Olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsps Honey
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Lemon, zested and squeezed
  • 1/4 cup Orange juice
  • 1/2 cup Honey
  • 1/2 cup Walnuts, chopped
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 6 ozs Chévre goat cheese
  • 1 Lemon, zest (use rest from vinaigrette)
  • 1 Baguette, sliced
Directions
  1. Open a bottle of Vina Robles WHITE4 and pour yourself a glass!
  2. In a large skillet, heat oil on medium heat. Lightly season ahi with salt, pepper and a squeeze of lemon. Place ahi in skillet and sear on both sides. Ahi should still be pink in the middle. Remove and slice.
  3. Combine all ingredients for the vinaigrette and mix in blender.
  4. Combine ingredients for the goat cheese spread in a bowl and stir. Spread mixture onto sliced baguette and bake at 375°F until golden, about 5 minutes.
  5. In a large bowl, combine lettuce, strawberries, red onion, and cucumber and toss with vinaigrette.
  6. Place salad in bowls, top with ahi and 2 crustinis and enjoy together with the rest of the WHITE4.