Salads with DIY Dressing

Frisée & Citrus Salad

1 Cup Frisée Lettuce (yellow parts only)

¼ Cup Candied Pecans (Roughly Chopped)

5 Segments Blood Orange (substitute desired citrus)

2 Tbsp White Balsamic Vinaigrette (See below)

2 Tbsp Blue Cheese (optional)

1) Lightly mix all Ingredients in a mixing bowl and serve



White Balsamic Vinaigrette

White Balsamic Vinegar ¼ Cup

Dijon Mustard 1 Tbsp.

Shallot (minced) 1 Tbsp.

Blended Oil 1 Cup

Parsley (finely chopped) ¼ Cup

Salt (kosher) 2 tsp.

1) Combine all ingredients except the oil into a medium sized mixing bowl

2) While vigorously whisking the mixture slowly add in the oil



Roasted Beet & Goat Cheese Salad


¼ Cup Roasted Beets (see below recipe)

3 Tbsp Goat Cheese (Whipped with 1 tsp of Hot Water)

1 Bunch Watercress

2 Tbsp Hazelnuts (Toasted & Chopped)

1 Tbsp White Balsamic Vinaigrette (see below)

1) Smear the Whipped Goat Cheese on the Plate

2) Mix all remaining ingredients in a mixing bowl and plate on top of goat cheese



Roasted Beets


5 # Beets (washed very well)

1 quart Water

¼ Cup White Wine Vinegar

5 Sprigs Thyme

1 Each Fresh Bay leaf

1 Tbsp Kosher Salt

1. Combine all ingredients into an oven safe container then cover in foil

2. Roast in a 350 degree oven until the beets are fork tender - about an hour

3. Once the beets are cooked remove them from the liquid and let cool for 15 minutes then peel the skin off

4. Reserve for later or use immediately

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