For the benne seed vinaigrette:
2 Tbs. toasted benne seeds (or sesame seeds)
1 Tbs. orange blossom honey
2 small cloves garlic, grated with a microplane
Zest of 1 lemon, grated with a microplane
1/4 cup fresh lemon juice
2 Tbs. water
2 Tbs. tahini
1/4 cup benne seed oil from Oliver Farms Artisan Oils or organic sesame seed oil from Whole Foods or Target
1 tsp. Diamond Crystal kosher salt
1/2 tsp. cracked black pepper
For the goat cheese:
1/4 cup toasted benne seeds
8 oz. log goat cheese, cut into 1/2-inch slices
For the salad:
5 oz. prewashed baby arugula
5 oz. prewashed spring mix
6 oz. English cucumber, thinly sliced, approx. 1 cup
1 lb. heirloom tomatoes, cut into wedges
12 oz. local peaches, sliced
1/2 cup thinly sliced red onion, approx. 2 oz.
Preheat the oven to 350°F. Spread the benne seeds out on a small baking sheet. Toast in the oven for about five minutes, using a spatula to stir them halfway through. Start checking at the four-minute mark, as they can quickly burn. Cool on the baking sheet. Tightly covered, they can be stored at room temperature for about one week, in the refrigerator for up to three months, or in the freezer for up to six months.
Combine the honey, garlic, lemon zest, lemon juice, and water in a blender. In a small bowl, combine the tahini and oil. With the blender running, add the oil mixture in a thin stream and blend until the vinaigrette comes together and emulsifies. Season with salt and cracked black pepper and stir in the benne seeds.
Place the benne seeds on a small baking sheet. Roll each slice of goat cheese into a ball, then roll in the benne seeds, ensuring each ball is completely covered in seeds. Covered and refrigerated, they can keep for up to two days.
Toss the arugula and spring mix in a large stainless-steel bowl with 1/4 cup of the dressing and mix well. Season with salt and cracked pepper to taste. Place the greens on a large platter and then arrange the cucumber, tomatoes, peaches, onion, and the crusted goat cheese on top. Drizzle with the remaining dressing and serve.
Chef’s Notes: “Benne seeds are an heirloom variety of sesame seeds native to West Africa. They are darker than sesame seeds, which gives them a toasted appearance, and they have a stronger flavor. They are available from Anson Mills or through Charleston Specialty Foods.”
Pro Tip: “We recommend McLeod Farms peaches, grown right in McBee. They have firm, sweet fruit.”
The Drizzled Pear Catering Co.
(843) 408-0339
thedrizzledpear.com
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