Farmhouse Recipe
Field greens and arugula, roasted beets, julienned green apple, red onion, sugar glazed pecans, herbed goat cheese fritters, and balsamic vinaigrette.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large mixing bowl, combine the field greens and arugula. Toss gently to mix evenly.
- 2
Prepare the Toppings
Peel and dice the roasted beets into bite-sized pieces. Julienne the green apple and thinly slice the red onion. Set aside.
- 3
Make Herbed Goat Cheese Fritters
In a bowl, crumble the herbed goat cheese. Form the cheese into small fritters, about 1 inch in diameter, and refrigerate for 30 minutes to firm up.
Dressing Preparation
- 4
Prepare the Balsamic Vinaigrette
In a jar, combine balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper. Seal the jar and shake vigorously until well combined.
Assembly
- 5
Assemble the Salad
On a large serving platter, spread the mixed greens and arugula. Top with roasted beets, julienned green apple, red onion slices, sugar glazed pecans, and herbed goat cheese fritters.
- 6
Dress the Salad
Drizzle the balsamic vinaigrette over the assembled salad just before serving. Toss lightly to combine.
