Chef Daryl Gassmann

Watercress and Sorrel Salad with Honey Vinaigrette | 0 Comments
From Cornish Hen with Vegetables Medley, Aired on Tue 2/24
Chef Jeff Henderson, Salad, Chef Daryl Gassmann

Watercress and Sorrel Salad with Beets and Goat’s Cheese with Scuppernong and Honey Vinaigrette (Serves 2)

Recipe Provided by: Chef Daryl Gassmann, Landings Club


·      Peel or shave the beets and place in separate containers, starting with the candy stripe, then golden and red.

·      In the candy stripe container cover shaved beets with cold water and a pinch of salt, in each of the other beets place 2oz each of vinegar and toss to coat evenly with a pinch of salt. (use gloves to prevent your fingers from being pink for two days)

·      Toast and salt the pecans, then crush them into a meal.

·      Roll the goat cheese into bite size balls and coat in the pecan meal.

·      Prepare the vinaigrette by mashing the garlic clove with the basil leaf and a pinch of salt into a paste, then add the remaining honey vinegar and scuppernong jelly, whisk in the EVOO and check for salt

·      Trim and wash the watercress and sorrel then toss with the candy stripe beets and arrange on the plate.

·      Garnish with the golden and then the red beets (gloves )

·      Ladle the vinaigrette evenly over the salad

·      Place the goat cheese and serve

  • 4 ounces watercress
  • 8 ounces sorrel
  • 1 candy stripe beet
  • 1 small red beet
  • 1 small Golden Beet
  • 5 ounces Goat cheese
  • 2 ounces toasted Pecans
  • 3 ounces scuppernong jelly
  • 8 ounces honey vinegar
  • 4 ounces extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 basil leaf
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