Farmhand Salad with Goat Cheese July 28, 2015 by Jill Foucre Leave a Comment Farmhand Salad with Goat Cheese 2015-07-28 14:53:55 Serves 4 Print Ingredients 1 large fennel bulb, trimmed, halved and cored 1 large carrot, peeled 1 small red or golden beet, trimmed and peeled 3 large radishes, washed and trimmed 1 head Belgian endive, trimmed and cut crosswise into ½” diagonal slices 1 cup baby arugula 1 T. fresh tarragon leaves 1 T. snipped dill 1 T. flat leaf parsley leaves 1 T. snipped chives 2 T. Balsamic vinegar salt freshly ground black pepper 4 T. olive oil 4 ounces goat cheese, crumbled ½ cup Marcona almonds 4 Medjool dates, pitted and thinly sliced Instructions Using a mandoline, very thinly slice the fennel, carrot, beet and radishes. Transfer the vegetables to a large bowl. Add the endive, arugula, tarragon, dill, parsley and chives. In a small bowl whisk together the balsamic vinegar with salt and pepper to taste. Whisk in the olive oil. Taste and adjust seasonings. Add the dressing, half of the goat cheese, the almonds and dates. Toss the salad gently to combine. Transfer the salad to plates and garnish with the remaining goat cheese. Serve immediately. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/