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
- 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.
- Combine all ingredients for the vinaigrette and mix in blender.
- 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.
- In a large bowl, combine lettuce, strawberries, red onion, and cucumber and toss with vinaigrette.
- Place salad in bowls, top with ahi and 2 crustinis.