Baby Frisee & Beet Salad w/ Goat Cheese
Yield: 8 servings
Prep Time: 20 min
Cook Time: 40 min
Light and flavorful salad & perfect for summer!
1/3 cup fig or strawberry jam
1 Tablespoon olive oil
1/4 teaspoon ground coriander seed
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans, toasted
1 1/2 pounds baby frisée
4 Tablespoons finely crumbled goat cheese
5 Tablespoons sherry vinegar
1 medium shallot, finely diced
1 Tablespoon mustard seeds
1 Tablespoon dry mustard
1 Tablespoon honey
3 Tablespoons olive oil
1. Prepare beets: Heat oven to 375°F. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes.
2. Prepare vinaigrette: In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 Tablespoon water. Slowly whisk in oil. Season with salt and pepper.
3. Place lettuce in bowl and toss with dressing. Mix in pecans. Plate each salad; place beet slices on top and sprinkle with 1/2 Tablespoon goat cheese.
*Try substituting pine toasted pine nuts for the pecans.
Source: RecipeGirl.com (Adapted from Self)