Composed Roasted Beet-Clementine Salad Print Email

1 head Leaf Lettuce, broken into leaves, washed, spun dry
1/2 lb. Beets, roasted, chilled, and sliced
2 Clementines, peeled and sectioned
2-3 oz. Goat Cheese, broken into small pieces
1 batch Clementine Vinaigrette

Place lettuce leaves onto chilled salad plates. Fan out slices of beets and?clementine sections and paint (or squeeze from a squirt bottle) the vinaigrette onto them.?Dust with crumbled goat cheese. Serves 4.

Clementine Vinaigrette
2 Tablespoons White Balsamic Vinegar
2 Tablespoons Clementine juice
1 Tablespoon chopped Chives
1 teaspoon Clementine zest
½ teaspoon Black Pepper
¼ teaspoon Dry Mustard
pinch Salt
8 Tablespoons Walnut Oil

Place all ingredients except Walnut Oil into food processor that has been outfitted with the swivel blade. Process, adding walnut oil one tablespoon at a time. (If you don’t have a food processor, whisk the ingredients together in a bowl, adding the walnut oil last. The dry mustard acts as an emulsifier.)

Tips: You can readily substitute any favorite citrus?(grapefruit/orange/lime/tangerine…) and use its juice and zest in the vinaigrette.? -

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