Shaved Salad with Tarragon & Creme Fraiche Dressing

Serves 4

Don’t settle for boring salads. Crisp veggies pair with tangy and creamy dressing for the most refreshing salad!

• 1 cup Artisan Bread, cut into 1” cubes

• 1 Tbsp Wild Mushroom & Sage Infused Olive Oil

• 1 tsp Mediterranean Rosemary Rub

• 2 cups Mixed Greens

• 1 Head Fennel, thinly sliced

• 4 Radishes, thinly sliced

• 1 Carrot, shaved

• 4 Eggs

• 4 oz Goat Cheese

• Freshly Ground Butcher’s Blend, to garnish

DRESSING

• ¼ cup Tarragon Balsamic Vinegar

• 3 Tbsp Wild Mushroom & Sage Infused Olive Oil

• ¼ cup Creme Fraiche

• 1 tsp Butcher’s Blend, freshly ground

Instructions:

1. Preheat the oven to 400F. Spread bread onto a baking sheet and coat with 1 Tbsp olive oil and rub. Bake for 8-10 minutes or until golden.
   

2. Bring a medium pot of water to a boil. Once boiling carefully add in eggs and set timer for 7 minutes for soft boiled yolks. Remove from heat and immediately rinse under cold water to stop the cooking process. Peel eggs and cut in half lengthwise.
   

3. In a bowl whisk together the dressing ingredients.
   

4. Toss salad greens with dressing and arrange on a serving platter. Top with fennel, radishes, carrots, eggs, goat cheese, and croutons.
   

5. Garnish salad with freshly ground Butcher’s Blend and serve.