This easy spread, created by event planner and caterer Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market’s 2010 “Market Mash-Up” vendor recipe contest. Her mash-up involved using goat cheese, garlic, herbs, kale and radishes from different farmers at the market. The recipe works as a dip, a simple appetizer or first course served with sliced bread or as the base for a fabulous sandwich.
6 ounces fresh goat cheese 3 cloves garlic, finely chopped 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon chopped fresh parsley 1 teaspoon chopped chives 1/4 (quarter) teaspoon celery salt 4 cups finely chopped kale 5 radishes, diced small
In a large mixing bowl, combine goat cheese, garlic, mayonnaise, mustard, parsley, chives and celery salt. Mix until well combined. Add kale and stir until all leaves are well-coated. Stir in radishes. Serve immediately or refrigerate up to 2 days.