This easy spread, created by Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market’s 2010 “Market Mash-Up” vendor recipe contest. It can be used as a dip, as a simple appetizer or first course served with sliced bread, or as the base for a fabulous sandwich.
1/2 bunch baby kale, thinly sliced
5 radishes, diced small
3 cloves garlic, finely chopped
6 ounces soft goat cheese
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dried fines herbs (or 1 teaspoon each chopped fresh parsley, chives, and tarragon)
1/4 teaspoon celery salt
In a mixing bowl, combine kale, radishes, and garlic. Stir in goat cheese, mayonnaise, mustard, herbs, and celery salt. Mix until softened and well combined. Serve immediately or chill up to 24 hours before serving.
Makes about 1 1/2 cups. Preparation time: 10 minutes