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Featured Recipes

Winter Green Salad with Broken Beet Vinaigrette

Winter Green Salad with Broken Beet Vinaigrette

Ingredients

4 servings

Goat Cheese Cream

  • 8 oz goat cheese softened
  • 4 Tbl milk
  • 1 tsp honey
  • Pinch of salt

Broken Beet Vinaigrette

  • 2 cloves garlic
  • 2 shallots
  • 7 Tbl red wine vinegar
  • 2 Tbl honey
  • 2 tsp kosher salt
  • 1 tsp freshly ground
  • black pepper
  • 1 cup roasted beet purée
  • 1 cup 51-49® oil

Salad

  • 1 pound of mixed chicory (such as frisee, red endive, escarole or radicchio)
  • 4 each baby candy stripe
  • (chioggia) beet peeled and sliced thinly on a mandolin
  • 2 persimmons, peeled and sliced
  • 1 pinch of Maldon sea salt
  • Freshly cracked pepper
  • Chopped chives

Directions

Goat Cheese Cream

Whip softened goat cheese, milk, salt, and honey in a food processor.

Broken Beet Vinaigrette

Mince garlic and add to mixing bowl. Finely dice shallots and add to mixing bowl. Add vinegar, honey, salt, pepper, and let marinate for thirty minutes. Add roasted beet purée and oil. Lightly whisk to combine. This vinaigrette is not to be emulsified.

Salad

Add mixed chicories (torn into uniform 1-inch pieces) to a large mixing bowl. Add all other ingredients. Then lightly toss with enough vinaigrette to evenly cover the ingredients. Reserve some of the sliced beet for garnish.

Plating 

Spread goat cheese cream in four 1-inch round disks on 4 chilled plates. Divide greens and top plate, hiding the goat cheese cream. Top with more Maldon sea salt and chopped chives. Add sliced beets. Drizzle remaining vinaigrette around the outside of plate for visual effect.