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Roasted Beet with Fresh Goat Cheese & Toasted Pecans

Ingredients 1 1/2 pounds fresh beets 8 oz. Chevre (fresh goat cheese) 6 cups baby arugula or mixed greens 1 cup whole pecans, toasted 1/4 cup + 2 tablespoons Cranberry-Pear Whole Fruit Balsamic Vinegar 1 tablespoon good quality grainy mustard fresh ground pepper to taste 1/3 cup + 2 tablespoons Arbosana Directions

Aged Maple Balsamic-Bacon Vinaigrette Over Baby Wilted Spinach

    Ingredients 4 tablespoons Aged Maple Balsamic Vinegar 2 Tablespoon aged red wine vinegar 1 teaspoon good quality Dijon style mustard 4 tablespoons Ultra Premium extra virgin olive oil (your choice) 2 tablespoon finely minced shallots 1/2 teaspoon salt freshly ground black pepper to taste 4 slices center-cut bacon,

By |November 12th, 2013|Categories: Recipes, Salads|Tags: , , |0 Comments