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Spring-Greens-Beet-Goat-Cheese-Salad_021219
Spring-Greens-Beet-Goat-Cheese-Salad_021219

Ingredients

  • 4 ounces Laura Chenel Original Log
  • 1-1/2 pounds (6 medium) beets, washed and trimmed
  • 2 tablespoons finely minced shallots
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon kosher salt (plus more, to taste)
  • 1/3 cup extra-virgin olive oil
  • 8 ounces mixed greens
  • 1/2 cup walnuts, toasted
  • Freshly ground black pepper

Spring Greens, Beet & Goat Cheese Salad

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Serves:
4

Ingredients

  • 4 ounces Laura Chenel Original Log
  • 1-1/2 pounds (6 medium) beets, washed and trimmed
  • 2 tablespoons finely minced shallots
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon kosher salt (plus more, to taste)
  • 1/3 cup extra-virgin olive oil
  • 8 ounces mixed greens
  • 1/2 cup walnuts, toasted
  • Freshly ground black pepper

Instructions

1. Preheat oven to 415°F. Place the beets on a sheet of aluminum foil on a baking sheet. Toss the beets with olive oil. Seal the foil around the beets and roast until the beets are tender, about 1 hour. Open the foil and set aside to cool.

2. When the beets are cool enough to handle, peel the beets and cut into wedges or chunks.

3. For the vinaigrette: In a small bowl combine the shallots, Dijon mustard, sherry vinegar and 1/2 teaspoon salt. Slowly whisk in the olive oil until thoroughly combined. Set aside.

4. Assembly: Place the greens and walnuts into a large bowl. Pour on the vinaigrette and toss until coated. Season with salt and pepper to taste.

5. Portion the greens and walnuts onto the serving plates. Divide the beets between the plates and crumble goat cheese on top of each salad.

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