What I like about this salad is that it’s so rich in flavors, you have salty bacon, warm sweet apple, crunchy fresh salad, soft walnutsand some bruschetta to make sure your lunch isn’t too light
I've been keeping it simple with my kale salads by making a simple dressing of olive oil, lemon juice, and sometimes a few squirts of maple syrup or honey
I don’t think you’ll miss your summer salad at all when you taste this lovely concoction of greens, thinly sliced Granny apples, toasted pecans and small cubes of Maytag blue cheese
If you do get stain on your hands, you can remove it with a little lemon juice. To test their doneness, you should easily be able to pierce the beet with a fork
In fact, with a little hit of red wine vinegar or balsamic and maybe a little cinnamon, it would be great as a chutney with chicken, pork chops, or whatever you wanted
I made a goatcheeseand apple tart from the Mellark family bakery, Nemo made venison stew with dried plums (since we didn't have lamb) based on this recipe, and Piggie made Peeta's cheese buns based on these rolls
In most places, the traditional May day foods have been largely lost, but with the day’s celebrations also representing fertility and a celebration of the season’s produce, this spring salad aims to bring together all the May Day ideas
Alternatively, serve family style with garnishes scattered over the top of the salad. Paint baguette slices lightly on both sides with olive oil and top each with a slice of goatcheese
Stir chopped walnuts into tapenade. Season tapenade to taste with salt and pepper. Arrange overlapping cheese rounds in circle in center of medium platter
spring salad greens. crumbled goatcheese. Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper. roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts andgoatcheese. Drizzle saladwith remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
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