Organic

Instructions

MIX SPINACH AND ARUGULA AND PLACE IN BOWL.  TOP WITH SHREDDED GOUDA, APRICOTS, CHERRIES, RAISINS, & NUTS.  SERVE WITH A SIDE OF DRESSING.

 

Ingredients
  • Spinach – 1.5 Oz
  • Arugula – 1.5 Oz
  • Shredded Gouda – 2 Oz
  • Dried Apricots – 1 Oz
  • Dried Cherries – 1 Oz
  • Golden Raisins – 1 Oz
  • Cashews & Pecans – 2 Oz
  • Champagne Vinaigrette – 2 Oz
Instructions

Farm to Table Salad

Salad Ingredients

·      1 head frisée

·      ½ bunch kale

·      1 tomato

·      1 ear of corn, charred

·      1 cup green beans, blanched

·      3 tablespoons Pecorino Romano cheese, grated

Method

-      Cut blanched green beans in half

-      Remove lighter section from frisée and discard

-      Slice kale into strips

-      Remove corn kernels from cob

-      Cut tomato into wedges

-      In a large bowl, toss frisée, kale, green beans, and corn with vinaigrette

-      Garnish with tomato wedges and grated cheese

Vinaigrette Ingredients

·      ¼ cup extra virgin olive oil

·      3 tablespoons balsamic vinegar

·      1 tablespoon jalapeno mustard

·      1 shallots, sliced

·      1 clove elephant garlic

·      ½ avocado

·      salt and pepper to taste

Method

-      Mince elephant garlic and shallot

-      Cube avocado half

-      In a small bowl, whisk together olive oil, vinegar, mustard, garlic, shallot, salt  and pepper

-      Stir in avocado cubes

-      For best flavor, refrigerate at least 1 hour before serving

Ingredients
  • 1 head frisée
  • ½ bunch kale
  • 1 tomato
  • 1 ear of corn, charred
  • 1 cup green beans, blanched
  • 3 tablespoons Pecorino Romano cheese, grated
  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon jalapeno mustard
  • 1 shallots, sliced
  • 1 clove elephant garlic
  • ½ avocado
  • salt and pepper to taste
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