Sesame Thyme Crusted Goat Cheese With Arugula Salad With Warm Shiitake Tomato Vinaigrette Recipes
PLEASANT RIDGE RESERVE AND WARM ARUGULA SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 18
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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