I love the balance in this salad, the tangy citrusy dressing, the warm sweet beets, the slight bitterness from the arugula, the sprinkling of nuttiness from the sunflower seeds, the creamy goat cheese, the crunchy fennel…you get a little bit of everything and they all work really well together
sweetness from the beets, freshness the microgreens, creamy from the goat cheese, salty from the bacon, acidity from the vinaigrette and nuttiness from the toasted pine nuts
They are soooo tasty so any excuse to have them, really – in fact as I was thinking about putting them in here, it got me thinking why I don’t make them more often
Garnish each plate withbeets, bacon, hard-cooked eggs andgoat cheese toast. Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese
crumbled goat cheese. asparagus, ends trimmed. spring salad greens. 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 asparaguswith 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 andgoat cheese. 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)
Of course this takes advance planning– not my specialty in the kitchen. Maybe I should buy those instead of what’s on my list and come up with a recipe around that…
Add walnuts, endive, cheese, salt and pepper and mix. If you are interested in finding out how you are doing in your current diet and what changes you can make for improving your health, please sign up today before the price goes up
The first thing we’re going to do, is make our two dressings, one will be used for the apples and the salad, and the other will be used to add some flavor to the goat cheese bruschetta
Besides being so much fun connecting with many amazing ‘food folks,’ including a full range of local food writers, editors, publishers, cookbook authors, recipe developers, a few bloggers, and assorted other food tourism, artisan or food related small business entrepreneurs, there was just so much to learn and so much to share, every single moment throughout the agenda packed day
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