Baby Green Salad with Roasted Beets, Walnuts, and Goat Cheese
Recipe Date:
July 16, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This is, I have to admit, Jennifer's favorite salad. Pair with Johnson Estate's Traminette or Sparkling Traminette.
Ingredients
- 1 clove of garlic
- 1-2 teaspoons of Dijon mustard
- 1/2 cup Balsamic vinegar
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/8 tsp black pepper
- baby greens
- cooked or roasted beets, sliced
- sugared walnuts or plain toasted walnuts
- slivers of tart, crisp apples (optional)
- goat cheese
Directions
Ingredients 1-6 are for the dressing. Ingredients 7-12 are for the salad.
Pour vinegar, mustard, and garlic into a food processor. Blend to mince garlic, then slowly add the olive oil while processing. The mixture will be, when it has sufficient olive oil, the color of milk chocolate and slightly thickened, like cream.
Lightly dress the greens with the vinaigrette and add beets, apples, walnuts, and dollops of goat cheese. Toss gently and serve immediately.
