Salad of Dandelion Greens, Beets and Grilled Goat Cheese
Salade de Pissenlits Verts, Betteraves et Fromage de Chèvre Grillé
Serves 2
Found right in your own back yard, dandelion greens eaten raw or cooked are highly nutritious in vitamins and minerals that contribute to overall good health, in particular reducing inflammation and heart disease. Enjoy this salad as a light lunch along with a homemade French bread and a chilled bottle of Côtes de Provence rosé wine.
Santé,
Bruno 🍷
INGREDIENTS
•• Salad ••
medium sized mixing bowl of early spring young dandelion greens
1/4 cup white vinegar
3 -4 of freshly cooked beet root bulbs
goat cheese to your preference
sea salt and pepper to taste
•• Vinaigrette ••
1 tsp Dijon mustard
1 tsp freshly squeezed lemon juice
1 tsp olive oil
1/4 tsp walnut oil
fresh cilantro, finely chopped to garnish
PREPARATION
•• Combine 1 tsp of authentic Dijon mustard with 1 tsp of juice from a freshly squeezed lemon. •• Slowly add 1 tsp of olive oil to create a balanced consistency. •• Add a small amount of walnut oil, approximately 1/4 tsp along with finely chopped fresh cilantro, according to your preference. •• Briskly whip, using a fork to infuse air into the liquid bringing forth a lighter consistency. ••
•• Wash and remove the stems from the beet root bulbs. •• You can reserve the stems for use in a simple sauté, later on. •• Place the beets into a pot of salted boiling water. •• Cook over a medium heat until the beets become tender to the knife. •• Remove from the heat and allow the beets to cool. •• Peel off the outer skins, slice into small cubed squares and set aside. ••
•• For approximately 10 minutes, soak the dandelion greens in tap water combined with 1/4 cup of white vinegar. •• Thoroughly rinse the greens through a colander and pat dry, removing any excess water. •• In a serving dish, arrange the greens then layer the cooked beet cubes over the top. •• Slice the goat cheese into small sections. •• Heat up a small sauté pan (without any butter or olive oil) and grill the goat cheese to a light brown coating. •• Arrange the warmed cheese over the top of the greens and beets. •• Drizzle with vinaigrette over the top and sprinkle with sea salt and pepper to taste. ••
•• et viola! ••
