Spring Mix with Radish, Goat Cheese and Thyme Vinaigrette

Name: Spring Mix with Radish, Goat Cheese and Thyme Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 5 oz (140 g) spring mix greens, washed and thoroughly dried; 4 medium (150 g) fresh radishes, trimmed, thinly sliced; 3 oz (85 g) fresh goat cheese, crumbled into bite-sized pieces; 1½ tbsp (5 g) fresh thyme, leaves stripped from stems; 1 medium (25 g) shallot, minced very fine; 2 tbsp (30 ml) red wine vinegar; ½ tsp (2½ g) Dijon mustard; 6 tbsp (90 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A bright, elegant salad featuring peppery radishes, creamy goat cheese, and tender spring greens dressed with a fragrant thyme-infused vinaigrette. This French-inspired dish is light yet satisfying, perfect as a starter or alongside roasted proteins.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings

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Steps

Before you start

Wash and dry the spring mix thoroughly—wet greens dilute the vinaigrette
Have all ingredients at room temperature for best flavor development
Use fresh thyme for the most aromatic vinaigrette

1
Prepare the vinaigrette base
- In a small bowl, whisk together the minced shallot, red wine vinegar, and Dijon mustard.
- Let sit for 1 minute to allow the shallot to soften and the flavors to begin marrying together.
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Ready when: shallot has softened slightly and appears translucent at the edges
Tip: Mincing the shallot very fine ensures it softens quickly and distributes evenly throughout the dressing
2
Emulsify with olive oil
- While whisking constantly, slowly drizzle in the extra-virgin olive oil a little at a time—start with just a few drops, then increase to a thin stream.
- Continue whisking steadily for about 1 minute until the vinaigrette becomes smooth, creamy, and emulsified with no visible separation.
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Ready when: vinaigrette is smooth, glossy, and creamy with no oil separating on top
Tip: Add oil slowly at first—rushing this step will cause the emulsion to break and result in a separated, watery dressing
3
Finish the vinaigrette
- Stir in the fresh thyme leaves and season with a pinch of sea salt and freshly ground black pepper to taste.
- Whisk gently to combine.
- Set the bowl aside at room temperature.
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Ready when: thyme is evenly distributed and dressing tastes balanced between acid and richness
Tip: Add salt and pepper conservatively at first—you can always adjust after tasting, but you can't remove it
4
Prepare the salad components
- While the vinaigrette rests, place the dried spring mix greens in a large salad bowl.
- Scatter the thinly sliced radishes and crumbled goat cheese evenly over the greens.
- Do not dress yet—you want to keep the greens as crisp as possible until the moment of serving.
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Ready when: radishes and cheese are distributed evenly across the bowl
Tip: Don't dress the greens until you're ready to serve—wet greens will wilt within minutes
5
Dress and serve
- Drizzle about two-thirds of the vinaigrette over the salad.
- Using your hands or salad servers, toss gently, lifting and turning the greens to distribute the dressing evenly without bruising the delicate leaves.
- Add more vinaigrette if desired.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately on chilled plates.
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Ready when: all leaves are lightly coated and glistening with dressing
Tip: Toss just before serving to prevent the greens from wilting; if there's any leftover, keep the vinaigrette separate and dress only the portion you'll eat

Good to know

Tips

For the crispest salad, chill your plates in the freezer for 5 minutes before serving
Quality extra-virgin olive oil and fresh thyme make a noticeable difference—don't skip on these
If radishes taste very sharp, soak the sliced radishes in ice water for 10 minutes to mellow them slightly
This salad pairs beautifully with roasted chicken, grilled fish, or as a first course before pasta

Make ahead

Prepare the vinaigrette up to 4 hours ahead; store in a small jar at room temperature. Slice the radishes and crumble the goat cheese up to 2 hours ahead and keep covered in the refrigerator. Wash and dry the spring mix separately up to 4 hours ahead. Assemble and dress the salad only at serving time.

Storage & reheating

Best served fresh immediately after dressing. Any leftover undressed salad components (greens, radishes, goat cheese) keep separately in airtight containers in the refrigerator for up to 3 days. Store vinaigrette in a sealed jar at room temperature for up to 1 week.

Substitutions

red wine vinegar → white wine vinegar or sherry vinegar. Use the same amount for a milder, slightly sweeter vinaigrette
fresh goat cheese → crumbled feta cheese or chèvre. Feta will be saltier; reduce the sea salt in the vinaigrette slightly
fresh thyme → fresh tarragon or chervil. Tarragon gives an anise note; chervil is more delicate—both work beautifully in this salad
spring mix greens → arugula, baby spinach, or a mix of tender lettuces. Arugula will add peppery notes; spinach is earthier and less delicate