• 6-8 ozs. your favorite goat cheese (we love Vermont Creamery goat cheese)
  • 1 tsp. finely grated lemon zest
  • ½ tsp. pressed or very finely minced garlic
  • 2 tbsp. Gustare Italian Lemon Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 6-8 cups arugula or mixed baby greens, washed and spun dry
  • 4-6 fresh basil leaves
  • 1 baguette, sliced, toasted and brushed with olive oil
  • 2 tbsp. Gustare Cape Cod Cranberry Pear Balsamic Vinegar
  • 5-6 tbsp. Gustare Italian Lemon Extra Virgin Olive Oil
  • Salt and pepper, to taste



Using either a mold or your hands, gently form the goat cheese into 4 disks measuring approximately 2 inches wide and 1/2 inch thick.


In a small bowl, mix lemon zest, garlic, lemon olive oil and pinch of salt.


Place the rounds of cheese on a plate, season with freshly ground pepper and evenly pour the garlic/oil mixture over it.


Cover plate and refrigerate until ready to serve. Just before serving, sliver the basil and sprinkle over the goat cheese.


To make the dressing, in a small bowl, whisk together the balsamic vinegar and olive  oil; season with salt and pepper.


Place greens in a bowl and add desired amount of dressing and mix well. Divide greens among 4 salad plates. Top each serving with a disk of the goat cheese, including some of the marinade mixture. Garnish goat cheese with chopped basil and  serve with a couple toasted baguette slices. Enjoy!