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Total Time: 30 minutes, Makes: 1 c. of vinaigrette & 1 salad serving Balsamic drizzle 1 c. Brown Sugar 6 Cloves Garlic 2 tbsp. Black Pepper 2 Sprigs Fresh Rosemary 2 c. Balsamic Vinegar Place brown sugar and garlic in a medium sauce pan and heat until sugar is melted. Add black pepper, rosemary and balsamic vinegar. Reduce by 50% over medium-low heat. Strain and cool, store at room temperature. Vinaigrette 1 Shallot 1/2 c. Apple Cider Vinegar 1/2 c. Extra-virgin Olive Oil Place minced shallot, apple cider vinegar, salt and pepper into a medium stainless steel bowl and whisk vigorously while adding the extra-virgin olive oil. Almond-Herb Goat Cheese ½ c. Whole Raw Shelled Almonds 1 tbsp. Kosher Salt 4 oz. Goat Cheese (Chevre) 2 Sprigs Fresh Oregano Roast whole shelled almonds with kosher salt for 15 minutes in a 375 degree oven. Place chevre, salt, black pepper, finely chopped oregano and cooled roasted almonds in a small mixing bowl. Mix thoroughly until all items are well incorporated. Pickled Red Onion: 1 Small Red Onion 1/2 c. Red Wine Vinegar Mince red onion and cover with red wine vinegar. Allow to steep in vinegar until onions achieve a slight translucence and are fuchsia in color. For the final salad: 2 oz. Fresh Baby Spinach 1 oz. Baby Arugula 3 Organic Apples, diced Place arugula, diced apples and spinach in a medium mixing bowl and toss with vinaigrette. Season with a pinch of salt and black pepper. Place greens and apple mixture on a plate and garnish with almond- herb goat cheese, pickled red onion and drizzle with balsamic reduction. |
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