Avocado, Beet And Goat Cheese Salad With Maple Balsamic Vinaigrette
This recipe is courtesy of Chef John Plante – Craft Cuisines, Duluth, MN.
1/4 cup Champaign vinegar
1 small shallot, thinly sliced
1/4 cup pure maple syrup
1 Tbsp. Dijon mustard (smooth or grainy)
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
6 medium cooked beets
3 cups baby arugula (or substitute with your favorite mixed greens)
3 cups frisee (or substitute with your favorite mixed greens)
1/2 cup pistachios, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, pitted and cubed
3 ounces goat cheese, crumbled
Whisk together vinegar, shallots, mustard and syrup in a bowl, then whisk in the oil slowly to make vinaigrette.
Season to taste with salt and pepper.
Toss greens, pistachios, cherries, and cooked beets in remaining vinaigrette. Arrange on plates, top with avocado and crumbled goat cheese. Serve.