Salad of Tender Herbs with Champlain Valley Creamery Organic Feta

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An herbal salad topped with a dressing of soy sauce, mirin, olive oil and lemon and orange juices then complimented with organic feta cheese. 
Recipe By: Chef Daniel Chong-Jimenez
  • PrepN/A |
  • TotalN/A |
  • Serves 4


  • For the dressing:
    • 1 tbsp Tamari soy sauce
    • 1 tbsp fresh lemon juice
    • 2 tbsp fresh orange juice
    • 2 tbsp light olive oil
    • 1/4 c mirin sweet rice wine
  • For the salad:
    • 2 c mixed baby salad greens
    • 1 c crumbled Organic Feta from Champlain Valley Creamery
    • 1 c chervil sprigs
    • 1 c basil sprigs
    • 1 c cilantro sprigs
    • 1 c coarsely-chopped chives
    • 1/2 c toasted, crushed cashews
  • For the toasted seaweed seasoning:
    • 2 sheets crushed toasted sushi nori
    • 2 tbsp toasted sesame kernels
    • 2 tbsp crushed bonito flakes (optional)


Soak the herbs and green in cold water for 2 minutes to loosen any dirt or sand. 

Remove from the water and spin to dry or gently roll over a dry towel. 

Combine the herbs and greens and arrange equal portions on each plate. 

Sprinkle with the toasted cashews and feta. 

Combine the dressing ingredients in a small bowl. 

Whisk with a fork while dressing the salads. 

Sprinkle the seaweed seasoning over the salads.
Recipes From - The Gourmet Food And Cooking Resource