Savor the Okanagan: British Columbia's scenic valley with its deep lakes wineries and hot restaurants is at its summer best - tourism; restaurant, hotel information - includes recipes

Sunset, August, 2003 by Kate Washington, Steven R. Lorton

NOTES: Andrea McFadden, owner of Okanagan Lavender Herb Farm (4380 Takla Rd., Kelowna; www.okanaganlavender.com), developed this recipe with her herbes de Provence (a French dried herb blend). Over time, she says, she started adding more fresh produce, making the salad a great light lunch or dinner dish. If you cannot find herbes de Provence, substitute 1/2 teaspoon each dried thyme, dried rosemary dried lavender blossoms, and dried marjoram. Use only lavender grown without pesticides.

MAKES: 4 to 6 servings

1/4 cup fine dried bread crumbs
  2 teaspoons herbes de Provence
    (see notes)
  1 log (about 6 oz,) fresh chevre
    (goat cheese)
  7 tablespoons extra-virgin oil
1/2 cup pine nuts
1/2 cup fresh raw corn kernels
    (from 1 ear corn)
1/4 cup white wine vinegar
  1 clove garlic, peeled and minced
  1 teaspoon Dijon mustard
    Salt and pepper
  8 ounces mixed baby salad greens
    (about 8 cups)
  1 nectarine, rinsed, pitted, and cut
    into 1/2-inch chunks
1/3 cup raspberries, rinsed
1/3 cup blueberries, rinsed
    Blossoms from 5 stems fresh
    lavender (see notes), rinsed

1. On a small rimmed plate, mix bread crumbs and 1 1/2 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 400[degrees] regular or convection oven until bread crumbs are golden, 10-12 minutes. Let cool slightly.

2. Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes. Let cool.

3. 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. Drain, rinse with cold water, and drain again.

4. 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.

5. 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.

Per serving: 337 cal., 77% (261 cal.) from fat; 9.7 g protein; 29 g fat (7.4 g sat.); 14 g carbo 12.49 fiber); 171 mg sodium; 13 mg chol.