Chicory Salad with Pecans & Goat Cheese
This light and bright dressing is the perfect compliment to peppery chicory greens.
Ingredients:
6 cups chicory, leaves separated and torn
1 cup pecans
¼ cup sherry vinegar or red wine vinegar
¼ cup whole grain mustard
2 tablespoons honey
¼ cup thinly sliced chives
¼ cup goat cheese
Extra-virgin olive oil, for drizzling
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.
2. Whisk vinegar, mustard, and honey in a large bowl to combine. Add chicory, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans and goat cheese.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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Apple & Pecan Green Salad with Gorgonzola Dolce
This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.
Ingredients:
4 cups of your favorite spring lettuce greens, washed and patted dry
1 apple, cored and diced
½ cup gorgonzola dolce cheese, cut or crumbled into bite-size chunks
¾ cup cocktail pecans
Apple cider vinaigrette (see recipe)
Method:
1. In a large bowl, combine the greens and apple slices, tossing to mix well.
2. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the gorgonzola dolce cheese and cocktail pecans. Add more dressing and fresh ground pepper to taste, as needed.
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Mizuna Greens with Candied Pecans & Pear Vinaigrette
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.
Ingredients:
Mizuna greens
Farm & Larder pear vinaigrette
4-5 Seckel pears, seeded and sliced
4 Belgian endives, sliced thinly
½ cup pomegranate seeds
½ cup crumbled blue cheese
½ cup candied pecans
Fresh ground pepper
Method:
1. Rinse Mizuna greens and pat dry with paper towels, or spin dry in a salad spinner. Transfer to large mixing bowl and add sliced pear, endive and pomegranate seeds.
2. Drizzle with about ½ cup Farm & Larder pear vinaigrette, and season to taste with fresh ground pepper, adding more vinaigrette as desired. Sprinkle with candied pecans and crumbled blue cheese.
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Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Ingredients
- Roasted red beets, sliced and still warm from the oven
- 1 Cara Cara orange
- ½ cup crumbled fresh chevre
- ¼ cup toasted hazelnuts or pecans, chopped
- Fresh-cracked pepper
For the dressing
- ½ cup high-quality olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- Fresh ground pepper
Method
Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm
beets. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove
the peel
and membrane. Then, slice oranges crosswise into thin wheels. On a serving platter, arrange the beet slices and then
top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled
chevre and toasted nuts.
Variation: This salad is also lovely served atop a bed of baby spinach greens.
| Ingredients |
|---|
| Roasted red beets, sliced and still warm from the oven (see recipe) |
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 D’Anjou pear, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
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Balsamic Roasted Warm Beet Salad
This Barefoot Contessa recipe is not only incredibly beautiful but also extremely flavorful.
Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
½ cup balsamic vinegar
½ cup high-quality olive oil
2 teaspoons Dijon mustard
4 ounces arugula greens
1/3 cup salted Marcona almonds or regular almonds, toasted
4 ounces soft goat cheese, crumbled
Method:
1. To prepare the dressing, whisk together the vinegar, olive oil and mustard with 2 teaspoons salt and 1 teaspoon pepper and set aside.
2. While the beets are still warm, place them in a large mixing bowl and toss them with half of the vinaigrette (warm beets absorb more vinaigrette). Taste for seasoning and add more salt and pepper if needed.
3. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
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Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Ingredients:
1 pound spring salad mix
1 bunch baby beets, scrubbed and trimmed of greens
¼ cup crumbled blue cheese
Sea salt and fresh ground pepper
Minced chive blossoms
For vinaigrette:
¾ cup olive oil
¼ cup chive blossom vinegar (see recipe)
2 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. To roast beets, preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt and freshly ground black pepper. Add the water to the pan and cover with foil. Roast the beets until they are tender, approximately 45 minutes to 1 hour. Let them cool until just warm enough to handle. Use a towel to gently rub off the skin (this is much easier when they are still warm). Cut into bite-sized pieces.
2. To prepare the vinaigrette, whisk together the olive oil, chive blossom vinegar and garlic, plus sea salt and pepper to taste, in a small bowl until combined.
3. In a large salad bowl or serving tray, arrange washed salad greens, then top with beets. Drizzle with chive blossom vinaigrette, then top with crumbled cheese, chive blossoms and a few grinds of pepper.
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Roasted Beet Salad with Raspberries & Hazelnuts
Tossed with our Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch Chioggia beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L Cara Cara orange vinaigrette
¼ cup goat cheese
½ cup fresh raspberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the raspberries, goat cheese and hazelnuts and serve.
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