Save Recipe Print
Pleasant Ridge Reserve And Warm Arugula Salad
Yield:
6 servings
Yield:
6 servings

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

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cobb Salad

Recipe courtesy of Ellie Krieger

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Gina's Orzo Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.