Pleasant Ridge Reserve and Warm Arugula Salad
Apple cider vinaigrette:
- 2 cups apple cider
- 2 ounces (½ cup) apple cider vinegar
- 1 tablespoon Dijon mustard
- 1½ tablespoons shallots, briefly sautéed and cooled
- 1½ tablespoons fresh chopped chervil
- ⅓ cup walnut oil
- ⅓ cup vegetable oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- 6 baby beets, sliced paper-thin
- Oil for frying (heated to 375°F), as needed
- Sea salt, to taste
- 4 cups (12 ounces) baby arugula
- 2 cups (6 ounces) baby spinach
- 1 cup dried cranberries, plumped in port wine
- 3 Granny Smith apples, sliced thinly
- 1 bunch green onions, roasted and diced
- 1½ cups (6 ounces) grated Pleasant Ridge Reserve Cheese
Instructions:
This Pleasant Ridge Reserve and Warm Arugula Salad is very tasty and takes only few minutes to prepare.
- For the vinaigrette, reduce the cider in a sauté pan over medium heat until ⅔ 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 in oil 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.