Pleasant Ridge Reserve and Warm Arugula Salad

Pleasant Ridge Reserve and Warm Arugula Salad

prep time

minutes
cook time

minute
servings
6

Ingredients






















Cooking Instructions

For vinaigrette:


1

Reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve.


For crispy beets:


1

Fry the sliced beets until crisp. Drain on paper towels, and salt lightly.


For salad:


1

Combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad.


Ingredients






















Cooking Instructions

For vinaigrette:


1

Reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve.


For crispy beets:


1

Fry the sliced beets until crisp. Drain on paper towels, and salt lightly.


For salad:


1

Combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad.


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