Currant and Goat Cheese Salad with Honey Balsamic Vinaigrette

So, this isn’t so Christmasy of a recipe, but we just got back from Vail and I was feeling like something fairly healthy for lunch.  (O.K., so we indulged in some Hagen Daas for dessert last night – we were on Vacation!)  Being that is is Christmas eve day I was not about to venture to the supermarket where there was sure to be mayhem from last minute shoppers and arriving tourists.  We live in a resort town of our own don’t forget!  Being resigned to what was in the fridge, I whipped up this lovely salad.  It’s nice enough to serve before an Italian style dinner or as an accompaniment to soup and a hearty bread for lunch.  It has sweetness from the honey and a bite from the balsamic and in my mind, you can never go wrong with some goat cheese!
Enjoy!

 

Currant and Goat Cheese Salad with Honey Balsamic Vinaigrette

8 cups of red leaf lettuce, torn, washed and dried

3 oz of fresh goat cheese, crumbled

1/4 cup of currants

1/4 cup of sunflower seeds

3 tbs of olive oil

2 1/2 tbs of balsamic vinegar

2 scant tbs of honey

1 tsp of dried oregano (if you grow your own, use the purple flower portion)

pinch of salt and pinch of pepper to taste

In a medium bowl whisk together the oil, vinegar, honey, salt, pepper and oregano.  Taste and adjust seasonings as desired.  (You will only use about half, so save the rest for another salad.)

Toss about half the vinaigrette with the lettuce.  Crumble the goat cheese on top and sprinkle with the currants and sunflower seeds.  Toss again gently so all the goodies don’t all fall to the bottom.  Serve.