Okanagan Green Salad with Fruit and Chèvre

Ingredients

• 8 cups baby salad greens mixed
• 0.3 cup blueberries rinsed
• 0.3 cup bread crumbs dried fine
• 6 oz log chèvre fresh goat cheese
• 1 teaspoon dijon mustard 
• 0.5 cup corn kernels raw fresh from 1 ear corn
• 1 clove garlic minced peeled
• 2 teaspoons herbs de provence see notes
• 5  blossoms from stems lavender fresh rinsed see notes
• 1  nectarines pitted rinsed cut into 1/2-inch chunks
• 7 tablespoons olive oil extra-virgin
• 0.5 cup pinenuts 
• 0.3 cup raspberries rinsed
• 6 servings salt and pepper 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• baking pan

Directions

1. On a small rimmed plate, mix bread crumbs and 1 1/2 teaspoons herbes de Provence. Coat chvre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture.
2. Place on a baking sheet and bake in a 400 regular or convection oven until bread crumbs are golden, 10-12 minutes.
3. Let cool slightly.
4. Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes.
5. Let cool.
6. Combine corn kernels with 1 cup water in a 1- to 1 1/2-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes.
7. Drain, rinse with cold water, and drain again.
8. In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining 1/2 teaspoon herbes de Provence until smoothly blended.
9. Add salt and pepper to taste.
10. Add salad greens, corn kernels, nectarine, raspberries, blueberries, and half the pine nuts and mix gently to coat. Divide among salad plates.
11. Cut chvre into 1/2-inch slices or chunks. Top salads evenly with chvre, remaining pine nuts, and lavender blossoms.