Spring has sprung for the most part, and that means green is all around us.

This is particularly a terrific time for a fast, fresh salad on the porch. Little nuggets of  fried goat’s cheese provide creamy nuggets of slightly sour joy.

They may seem impressive, but you and I will know the truth: if you can put up with messy fingers for a few seconds, these will take you little to no time.

If you can find a precut bag of butter lettuces, feel free to use that.

For the salad

1-2 heads of butter lettuce

½ head of red cabbage

4 slices of thick cut bacon cooked and chopped

¼ cup sliced almonds

¼ yellow onion sliced thin

Finely  chop the lettuce and cabbage after a thorough washing. Combine the ingredients in a large bowl and toss salad with the dressing. Then plate the salad in separate bowls. Be careful not to make the salad you’re serving swim in dressing. Serve topped with fried goat’s cheese nuggets.

For the dressing

¼ cup white wine vinegar

¼ cup apple cider vinegar

1/3 cup grapeseed oil

½ cup Gewurztraminer or Riesling

1 tbsp coriander

1 tbsp sour cream

½ tbsp fresh cracker pepper

2 tsp salt

1 tsp oregano

Whisk together and keep chilled. Should be made shortly before serving

For the fried goat’s cheese

½ tube of chevre

½ cup flour

1 egg yolk

soda water

Use your fingers to crumble the goat cheese into nuggets slightly larger than your thumbnail. Roll each nugget lightly in flour before dipping each in a batter made of the flour, egg yolk and water. Fry each nugget for 30-45 seconds at 330 degrees. Allow to drain a bit before serving.

Now it may seem like a waste to buy a whole bottle of wine just to put half a cup in the dressing. Trust me, though, it really makes for a fantastic salad. Plus you have your beverage taken care of. Remember, the alcohol does not get cooked out of this dressing, so kids and pregnant women should look elsewhere for a springtime treat.