-
1
Prep and cook time:About 30 minutes
-
2
On a small rimmed plate, mix bread crumbs and 11/2 teaspoons herbes de Provence. Coat chevre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture. Place on a baking sheet and bake in a 400u00b0 regular or convection oven until bread crumbs are golden, 10-12 minutes. Let cool slightly.
-
3
Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes. Let cool.
-
4
Combine corn kernels with 1 cup water in a 1- to 11/2-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes. Drain, rinse with cold water, and drain again.
-
5
In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining 1/2 teaspoon herbes de Provence until smoothly blended. Add salt and pepper to taste.
-
6
Add salad greens, corn kernels, nectarine, raspberries, blueberries, and half the pine nuts and mix gently to coat. Divide among salad plates. Cut chevre into 1/2-inch slices or chunks. Top salads evenly with chevre, remaining pine nuts, and lavender blossoms.
-
7
Per serving: 337 cal., 77% (261 cal.) from fat; 7 g protein; 29 g fat (4 g sat.); 14 g carbo (4 g fiber); 171 mg sodium; 13 mg chol.
