Warm Beet Salad with Winter Greens
Topped with fresh Chevre and our crunchy hazelnuts, this flavorful salad is a true winter pick-me-up.
Ingredients:
Roasted golden beets, sliced and still warm from the oven (see recipe)
1 head escarole, washed, dried and coarsely chopped
1 head frisée, washed, dried and coarsely chopped
Farm & Larder hazelnut-thyme vinaigrette
½ cup crumbled fresh Chevre
½ cup Farm & Larder toasted hazelnut topping
Fresh-cracked pepper
Method:
1. In a small bowl, add frisée and escarole and drizzle with about ½ cup Farm & Larder hazelnut-thyme vinaigrette, and toss to combine. Allow to stand at room temperature for about 1-2 minutes, allowing greens to soak up some of the vinaigrette.
2. Arrange greens on serving platter, then top with warm beet slices. Generously sprinkle with fresh Chevre and hazelnut topping, then drizzle with the remaining hazelnut-thyme dressing. Season with fresh-cracked black pepper to taste.
Variation: These beets are also wonderful served over thinly-sliced fennel in lieu of the greens. Just let fennel soak up vinaigrette for about 10 minutes to soften slightly.
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Brown Butter Baked Apples with Hazelnuts
Sweet orchard apples are filled with toasted Northwest hazelnuts, brown sugar, and warm cinnamon, then baked until tender and fragrant for a warm and cozy dessert.
Ingredients:
4 medium baking apples
5 tablespoons unsalted butter, divided
½ cup toasted hazelnuts, roughly chopped
¼ cup packed light brown sugar
¼ cup old-fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of fine sea salt
1 teaspoon vanilla extract
½ cup apple cider or water
Method:
1. Preheat the oven to 375°. Lightly butter an 8-inch square baking dish or another small baking dish that will hold the apples snugly. Using an apple corer or small paring knife, remove the cores from the apples, leaving the bottoms intact to hold the filling. Widen each opening slightly to create room for the hazelnut mixture. Place the apples upright in the prepared baking dish.
2. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown, about 3–5 minutes. Remove from the heat as soon as it smells nutty and fragrant. Stir in the vanilla.
3. In a medium bowl, combine the toasted hazelnuts, brown sugar, oats, cinnamon, ginger, and salt. Pour in 3 tablespoons of the browned butter, including the flavorful browned bits, and stir until the mixture is evenly moistened.
4. Fill the apples: Spoon the hazelnut mixture into the hollowed apples, packing it gently and mounding a little filling on top. Drizzle the remaining browned butter over the apples. Dot the tops with the remaining tablespoon of regular butter.
5. Pour the apple cider or water into the bottom of the baking dish. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–25 minutes, until the apples are tender when pierced with a knife but still hold their shape. Let the apples rest for 5 minutes. Spoon some of the warm pan juices over each apple and serve with vanilla ice cream or whipped cream, if desired.
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Frisée Salad with Apple, Fresh Chevre and Hazelnuts
This salad is equally amazing with slices of juicy pear.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
1 apple, cored and diced
F&L honey-citrus vinaigrette
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Add the radicchio and frisée to a large bowl and then toss with about ¼ cup of the dressing, until coated. Add the apple slices, chevre cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
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Radicchio Salad with Frisée & Apples
This crisp salad blends the best of summer greens with early fall apples!
Ingredients:
1 head Variegata Castellfranco di Luisa radicchio, thinly sliced
½ head frisée, thinly sliced
1 sweet-tart apple, such as Pink Lady or Braeburn, cut into matchsticks
½ cup toasted hazelnuts
High quality olive oil
Balsamic vinegar
Fresh ground pepper
Method:
1. In a large bowl, combine radicchio, frisée and apple.
2. Drizzle with olive oil and balsamic, then season with ground pepper. Toss to combine. Top with toasted hazelnuts.
Variation: For a main dish salad, try adding sliced avocado, crumbled goat cheese and crispy Prosciutto.
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Frisée Salad with Apricots & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Ingredients:
1 medium head radicchio or Belgian endive, cored and torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
2 apricots, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces goat cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio/endive and frisée and toss until coated. Add the apricots slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
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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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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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Autumn Radicchio & Apple Salad with Maple-Shallot Vinaigrette
The maple-shallot vinaigrette here adds just the right touch of sweetness, making it a refreshing companion to creamy risotto or other hearty autumn dishes.
Ingredients:
For the salad:
1 small head radicchio, cored and thinly sliced
3–4 cups mixed baby lettuces
2 crisp orchard apples, cored and thinly sliced
3 ounces Bella Rossa cheese, thinly shaved or cut into small pieces
â…“ cup toasted hazelnuts or walnuts, roughly chopped
2 tablespoons chopped Italian parsley
For the vinaigrette:
1 small shallot, finely minced
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Method:
1. In a small bowl, whisk together the shallot, apple cider vinegar, lemon juice, maple syrup, and Dijon mustard. Slowly drizzle in the olive oil, whisking until emulsified. Season with salt and pepper.
2. Place the sliced radicchio and baby lettuces in a large serving bowl. Add the apples and toss gently.
3. Drizzle with about half the vinaigrette and toss to coat, adding more dressing as desired. Scatter the Bella Rossa, toasted nuts, and parsley over the top. Finish with a little freshly ground black pepper and serve immediately.
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Radicchio Salad with Peaches & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to apricots to this week’s yellow peaches.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head endive frisée, torn into bite-size pieces
2 peaches, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and frisée and toss until coated. Add the peach slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
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Poached Quince, Radicchio & Puntarelle Salad
Sweet, fragrant quince meets pleasantly bitter autumn chicories in this colorful salad that celebrates the best of the late-fall harvest.Â
Ingredients:
For the poached quince:
2 medium quince
3 cups water
½ cup sugar or honey
½ cup Sauk Farm apple cider
1 cinnamon stick
2 strips lemon peel
1 tablespoon fresh lemon juice
For the salad:
1 small head Castelfranco or di Lusia radicchio, leaves torn
1 small bunch puntarelle, tender inner shoots thinly sliced and leaves roughly chopped
¼ cup toasted hazelnuts, roughly chopped
¼ cup shaved Parmesan cheese
1 small shallot, finely minced
For the vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon reserved quince poaching liquid
1 teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Method:
1. Poach the quince: Peel, quarter, and core the quince, then cut into thick wedges. In a medium saucepan, combine the water, sugar or honey, apple cider, cinnamon stick, lemon peel, and lemon juice. Bring to a simmer, stirring to dissolve the sweetener. Add the quince and reduce the heat to low. Cover with a lid slightly ajar and simmer gently for 35–50 minutes, or until the quince is tender when pierced with a knife. Depending on the variety, the fruit may turn a lovely blush pink as it cooks. Let cool in the poaching liquid.
2. Prepare the puntarelle: Slice the tender inner shoots into thin strips and place in a bowl of ice water for 15–20 minutes to encourage them to curl and crisp. Drain and dry thoroughly. Roughly chop the tender outer leaves.
3. Make the vinaigrette: In a small bowl, whisk together the apple cider vinegar, reserved quince poaching liquid, Dijon mustard, and shallot. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
4. To assemble the salad, arrange the radicchio and puntarelle on a large serving platter. Remove the quince from the poaching liquid and slice into smaller wedges, if desired. Nestle the fruit among the greens. Drizzle with the vinaigrette and finish with toasted hazelnuts and shaved Parmesan. Serve immediately.
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