This warmer weather has me craving salads! All year long I keep my cupboards filled with dried fruits, nuts and seeds and my fridge stocked with raw fruits and veggies, prepped and ready so I can throw a salad together for any meal. The types of produce I purchase change with the seasons. For instance, in the winter I stock up on citrus, pomegranates, apples, pears, radishes, roasted winter squash, roasted beets, fennel, carrots, kale and arugula. Anyone can throw a salad together with those ingredients but for those who just need some inspiration or want to try a new combination this recipe is for you!
¼ cup white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/2 teaspoon grated lemon zest
1 tablespoons honey
¾ cup olive oil
Place first five ingredients in a blender or food processor and blend while slowly pouring in the olive oil, until emulsified. Taste and season with salt and pepper. Add more citrus juice and honey as you like.
2 medium red beets
1 tbs olive oil
1 small fennel bulb
2 bosc pears, sliced thin
5 ounces mixed greens or arugula
½ cup toasted walnuts
4 ounces goat cheese
Preheat oven to 400 degrees. Peel the beets and cut them half. Place them in a bowl and toss them with a bit of olive oil, some salt and pepper. Spread beets out on a baking sheet and place in the oven for 30-40 minutes. When you can easily pierce them with a fork they are done. Set them aside to cool. Once cool cut into ½ inch wedges.
Trim off fennel fronds and stalk; cut or shave into very thin slices. Reserve fronds for garnish.
To serve: Place a small handful of greens on each plate. Top with beets, fennel, and then the pears. Sprinkle the toasted walnuts, goat cheese and drizzle with citrus vinaigrette. Garnish with fennel fronds and enjoy!
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you.