Salad with Goat Cheese-stuffed Artichoke Bottoms

Preheat oven to broil. Place artichoke bottoms in a baking dish. Fill cavities with goat cheese. Place under broiler for a few minutes, just until cheese is turning golden brown. Remove from oven and set aside until ready for dinner. Can be made ahead and refrigerated until ready to serve, but bring back to room temp before serving.

Mix vinegar, olive oil, thyme, sea salt and pepper in a container with a tight-fitting lid. Shake well. (Can add a dash of Dijon, if you like a Dijon vinaigrette.)

Place a large handful of baby or micro greens on the individual salad plates. Arrange two artichoke bottoms on greens along with halved cherry tomatoes.

Drizzle dressing over all.

*These stuffed artichoke bottoms also make a great hors d'oeuvre; just cut them in halves or quarters and serve with toothpicks.



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