Pleasant Ridge Reserve And Warm Arugula Salad

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  • Yield: 6 servings
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Apple Cider Vinaigrette:

2 cups apple cider

2 ounces (1/2 cup) apple cider vinegar

1 tablespoon Dijon mustard

1 1/2 tablespoons shallots, briefly sautéed and cooled

1 1/2 tablespoons fresh chopped chervil

3 ounces walnut oil

3 ounces vegetable oil

Sea salt, to taste

Freshly ground pepper, to taste

Crispy Beets:

6 baby beets, sliced paper-thin

Oil for frying (heated to 375 degrees F), as needed

Sea salt, to taste


4 cups (12 ounces) baby arugula

2 cups (6 ounces) baby spinach

1 cups dried cranberries, plumped in port wine

3 Granny Smith apples, sliced thinly

1 bunches green onions, roasted and diced

1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese


  1. 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.
  2. For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.
  3. 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.
  4. Recipe by Chef Todd Downs