Pleasant Ridge Reserve And Warm Arugula Salad
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Apple Cider2.5 cup ounces
Apple Cider Vinegar1 tbsp
Dijon Mustard1.5 tbsps
Shallot (briefly sautéed and cooled)1.5 tbsps
Chervil (fresh chopped)90 g
Walnut Oil90 g
Vegetable Oil2 cups
Baby Spinach (6 ounces)Directions:
1
For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 cup remains
2
Cool
3
Place the vinegar, mustard, shallots, and chervil in a bowl
4
Mix well
5
Drizzle the oils in slowly
6
After the dressing has emulsified, add the cider
7
Season and reserve
8
For the crispy beets, fry the sliced beets until crisp
9
Drain on paper towels, and salt lightly
10
For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl
11
Place the bowl over a medium flame
12
Quickly toss the salad to wilt the greens slightly
13
Transfer to six plates
14
Top with the crispy beets
15
Drizzle the remaining vinaigrette around the salad
16
Recipe by Chef Todd Downs