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A truly "wow"
salad...
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SALAD: |
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1/3
cup |
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fig
or strawberry jam |
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1
Tbs |
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olive oil |
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¼
tsp |
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ground coriander seed |
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4
red |
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baby
beets, peeled and diced |
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4
golden |
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baby
beets, peeled and diced |
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½
cup |
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coarsely chopped pecans, toasted |
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1½
lbs |
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baby
frisée |
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4
Tbs |
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finely crumbled goat cheese
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VINAIGRETTE: |
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5
Tbs |
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sherry vinegar |
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1
medium |
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shallot, finely diced |
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1
Tbs |
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mustard seeds |
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1
Tbs |
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dry
mustard |
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1
Tbs |
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honey |
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3
Tbs |
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olive oil |
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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. |
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2 |
Prepare
vinaigrette: In a bowl, mix vinegar, shallot,
mustard seeds, dry mustard, honey and 1 Tbs.
water. Slowly whisk in oil. Season with salt and
pepper. |
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3 |
Place
lettuce in bowl and toss with dressing. Mix in
pecans. Plate each salad; place beet slices on
top and sprinkle with ½ Tbs. goat cheese. |
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Servings: 8 |
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Nutrition Facts |
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Amount Per
Serving |
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Calories |
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229.92 |
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Calories
From Fat (53%) |
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121.01 |
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% Daily
Value |
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Total Fat
14.00g |
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22% |
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Saturated
Fat 2.42g |
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12% |
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Cholesterol
3.26mg |
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1% |
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Sodium
118.73mg |
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5% |
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Potassium
501.96mg |
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14% |
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Carbohydrates
23.87g |
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8% |
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Dietary
Fiber 4.45g |
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18% |
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Sugar
15.19g |
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Sugar
Alcohols 0.00g |
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Net
Carbohydrates
19.42g |
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Protein
5.02g |
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10% |
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Cooking Tips |
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*Try substituting
pine toasted pine nuts for the pecans. |
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Recipe Source |
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Modified from Self |
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