Farmhand Salad with Goat Cheese

Farmhand Salad with Goat Cheese
Serves 4
  1. 1 large fennel bulb, trimmed, halved and cored
  2. 1 large carrot, peeled
  3. 1 small red or golden beet, trimmed and peeled
  4. 3 large radishes, washed and trimmed
  5. 1 head Belgian endive, trimmed and cut crosswise into ½” diagonal slices
  6. 1 cup baby arugula
  7. 1 T. fresh tarragon leaves
  8. 1 T. snipped dill
  9. 1 T. flat leaf parsley leaves
  10. 1 T. snipped chives
  11. 2 T. Balsamic vinegar
  12. salt
  13. freshly ground black pepper
  14. 4 T. olive oil
  15. 4 ounces goat cheese, crumbled
  16. ½ cup Marcona almonds
  17. 4 Medjool dates, pitted and thinly sliced
  1. Using a mandoline, very thinly slice the fennel, carrot, beet and radishes. Transfer the vegetables to a large bowl.
  2. Add the endive, arugula, tarragon, dill, parsley and chives.
  3. In a small bowl whisk together the balsamic vinegar with salt and pepper to taste. Whisk in the olive oil. Taste and adjust seasonings.
  4. Add the dressing, half of the goat cheese, the almonds and dates. Toss the salad gently to combine.
  5. Transfer the salad to plates and garnish with the remaining goat cheese. Serve immediately.
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