Sesame Thyme Crusted Goat Cheese With Arugula Salad With Warm Shiitake Tomato Vinaigrette Recipes

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PLEASANT RIDGE RESERVE AND WARM ARUGULA SALAD



Pleasant Ridge Reserve And Warm Arugula Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

2 cups apple cider
2 ounces (1/2 cup) apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 tablespoons shallots, briefly sautéed and cooled
1 1/2 tablespoons fresh chopped chervil
3 ounces walnut oil
3 ounces vegetable oil
Sea salt, to taste
Freshly ground pepper, to taste
6 baby beets, sliced paper-thin
Oil for frying (heated to 375 degrees F), as needed
Sea salt, to taste
4 cups (12 ounces) baby arugula
2 cups (6 ounces) baby spinach
1 cups dried cranberries, plumped in port wine
3 Granny Smith apples, sliced thinly
1 bunches green onions, roasted and diced
1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese

Steps:

  • For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve.
  • For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.
  • For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad.
  • Recipe by Chef Todd Downs

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