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Fenugreek Goat Cheese Salad

To optimize the sweet, roasted flavor, buy the seeds whole, dry-roast them in a sauté pan, and grind them using a spice grinder or a mortar and pestle. If LaClare Farms Evalon cheese is not available, then substitute it with another Gouda-style cheese or Parmesan.

Fenugreek Goat Cheese Salad

By Anna Monette Roberts, YumSugar

Fenugreek Goat Cheese Salad


  1. For dressing:
    1 tablespoon Dijon mustard
    1 tablespoon honey
    1 tablespoon white balsamic vinegar
    1/4 cup extra-virgin olive oil
    Salt, to taste
  1. For salad:
    1 five-ounce bag mixed greens, or a blend of baby spinach and arugula
    4 ounces LaClare Farms Evalon aged goat cheese with fenugreek, sliced on a cheese peeler
    4 small ripe peaches, cut into thin wedges
    Ground fenugreek, to taste


  1. In a small bowl, whisk together Dijon, honey, and vinegar. Slowly dribble in olive oil while whisking vigorously to emulsify oil and vinegar. Salt to taste.
  2. In a large salad bowl, combine salad greens and toss in dressing, one tablespoon at a time until leaves are lightly coated. Toss in cheese and peaches right before serving.
  3. Divide salad between four plates and garnish with extra cheese and peaches. Sprinkle a pinch of ground fenugreek on top of each plated salad.

Serves four as a side salad.

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