Goddess dressing, named for its pale green color, typically contains mayonnaise, sour cream, anchovy, lemon, and fresh herbs like tarragon and chives; this quick, light version uses crème fraîche and lime juice for extra tang, and plenty of mixed herbs, including basil and mint. The seeds add crunchy texture, and the peaches bring a sweet note to the dish.
Position a rack in the center of the oven (or toaster oven) and heat the oven to 350°F.
In a medium bowl, whisk 1 Tbs. of the oil with the crème fraîche, lime juice, mixed herbs, and chives. Season the dressing to taste with more lime juice, salt, and pepper.
In a small bowl, combine the remaining 1/2 Tbs. oil with the seeds and nuts. Spread them on a small foil-lined baking sheet and sprinkle with 1/2 tsp. salt. Toast in the oven (or toaster oven) until the pine nuts are golden-brown, about 7 minutes.
In a large bowl, season the greens with salt and pepper; distribute them evenly among 4 plates. Arrange the peaches on the greens. Sprinkle the seeds and pine nuts on top. Drizzle each salad with about 2 Tbs. of the dressing, and garnish with the mint leaves, if using.
nutrition information (per serving):
sat fat g
Photo: Colin Clark