Pleasant Ridge Reserve And Warm Arugula Salad
Yield:
6 servings
Level:
None
Yield:
6 servings
Level:
None

Ingredients

Apple Cider Vinaigrette:
Crispy Beets:
Salad:

Directions

For the vinaigrette, 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 the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.

For the salad, 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.

Recipe by Chef Todd Downs

More from:

Cheese Guide

IDEAS YOU'LL LOVE

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Rachael Ray

Grape Salad

Recipe courtesy of Trisha Yearwood

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Tuna Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Fast Blue Cheese Dressing

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking