Fall Harvest Salad



Yield:
4 to 6 Servings
Chef:
Alan Crosby
Source:
White Point Beach Resort

Ingredients: 

The Greens
Organic Greens
Baby Kale
Bronze Fennel and other assorted herbs
Swiss Chard
The Cheese
1 cup Toasted Walnuts (ground or finely chopped)
8 oz Goat Cheese
The Vinaigrette
⅓ cup White Balsamic Vinegar
¼ cup Cranberry Juice
1 tsp Dijon Mustard
1 tsp Orange Zest
½ tsp Cinnamon
1 tbsp Sugar
⅓ cup Canola or Grapeseed Oil
¼ tsp Salt
The Garnish
Yellow Pear and Grape Tomatoes
Dried Cherries
Roasted Yellow Beets
Heirloom Carrots

Method: 

The Cheese: slice the goat log into 1⁄2 inch thick slices press into crushed walnut crumbs, lightly butter a pie plate. Bake at 400°F for 5 minutes ( till just soft)

The vinaigrette: combine all ingredients in a blender and puree. Adjust seasoning to taste.

Toss Salad greens, vegetables and herbs

Top with several slices of warmed goat cheese, serve immediately



Recipe Category: 
Photo of Fall Harvest Salad
Fall Harvest Salad