Farmer's Market Salad Recipe

Prepare and braise beets

Place peeled and wedged golden beets in a medium saucepan. Add orange juice, apple cider, granulated sugar, and kosher salt. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer 18–20 minutes until tender when pierced with a knife.

Remove lid, increase heat to medium-high and add butter. Cook uncovered 3–5 minutes until liquid reduces to a glossy glaze that coats the beets. Stir in lemon juice, adjust seasoning with a pinch more salt if needed. Remove from heat and let cool to warm.

Whip the cheese

In a medium bowl or food processor, combine crumbled blue cheese and room-temperature cream cheese. Pulse or beat until mostly smooth but still slightly textured. With the motor running or while beating, drizzle in heavy cream to loosen the mixture to a spreadable, airy consistency.

Stir in smoked paprika and freshly ground black pepper. Taste and adjust: add more smoked paprika for stronger smoke, or a touch more cream for spreadability. Transfer to a small serving bowl and chill briefly while you finish other components.

Make tuile batter

Preheat oven to 350°F (175°C). In a small bowl, mix cooked rice (if using plain cooked rice, pulse briefly in a food processor to create a coarse purée) with flour, powdered sugar, ground cinnamon, melted butter, beaten egg white, and vanilla. Stir until you have a smooth, spreadable batter; it should be slightly thick but pourable.

Line a baking sheet with a silicone mat or parchment. Drop 1 tablespoon portions of batter spaced apart and use the back of a spoon to spread each into a thin round about 3 inches across. Bake 6–9 minutes until edges are golden and centers are set.

Immediately upon removing from the oven, use a thin spatula to lift rounds and drape over a rolling pin or bottle to shape into curved tuiles. Let cool completely to crisp (about 10 minutes). If a batch cracks, reserve pieces as garnish.

Emulsify dressing

In a small jar or bowl, combine apple cider vinegar, minced shallot, Dijon mustard, honey, salt, and pepper. Whisk to dissolve salt and honey. Slowly add extra-virgin olive oil in a steady stream while whisking to emulsify, or shake vigorously in a jar until combined. Taste and adjust acidity or sweetness as needed.

Toast almonds

In a small dry skillet over medium heat, toast chopped Marcona almonds, stirring frequently, 2–3 minutes until fragrant and lightly golden. Remove from heat to cool.

In a large bowl, gently toss frisée and endive with about half of the cider vinaigrette (reserve remaining vinaigrette). Use just enough dressing to lightly coat the leaves; you can add more later to taste.

Arrange dressed greens on individual plates or a large platter. Scatter citrus-braised golden beets and quartered strawberries over the greens.

Dot or pipe spoonfuls of the whipped smokey blue cheese across the salad. Sprinkle toasted Marcona almonds over the top.

Drizzle any remaining vinaigrette sparingly around the plate, finish with a light drizzle (1 tsp) of extra-virgin olive oil, and sprinkle with flaky sea salt and a little freshly ground black pepper to taste.

Garnish each serving with one or two cinnamon-rice tuiles (place upright or leaning for height). Serve immediately so tuiles remain crisp.