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RECIPE - FRESH BEET SALAD, GRILLED PLUMBS, PICKLED FENNEL, PECAN CRUSTED CHÈVRE


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Potato Cake with Cured Salmon | Sparklers Made Simple | Wine Picks: Sparkiling Wines
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FOOD + WINE : RECIPES



Fresh Beet Salad
Grilled Plums, Pickled Fennel, Pecan Crusted Chèvre

Mixx Restaurant & Bar
Executive Chef : Dan Berman
Sous Chef : Bridget Pollock
Line Cook : Patrick Hickey

INGREDIENTS
Serves 4

SALAD

4 grilled plums - quartered
8 oz. Redwood Hill Farm Chèvre
1 cup toasted pecans - (½ cup ground + ½ cup whole)
4 heads Lola Rosa
4 heads Little Gem lettuce
2 Chiogga Beets - cooked, peeled, cooled and diced
2 gold beets - cooked, peeled, cooled and diced
½ head shaved fennel
½ cup Sparrow Lane Champagne Vinegar
1 t. shallots
1 t. sugar
salt & pepper

DRESSING

½ cup olive oil
1/4 cup Sparrow Lane Champagne Vinegar
1 t. shallots
Juice of one lemon
Salt & pepper to taste
Mix together.

PICKLED FENNEL

Bring to boil (enough to cover fennel)
3 parts champagne vinegar
2 parts white wine
1 part sugar
Add fennel and bring to simmer until tender.

CHÈVRE BALLS

Form ½ oz. portions into balls. Drizzle with extra virgin olive oil. Let set for ½ hour. Roll balls in a mixture of ½ cup ground pecans and 1/4 cup Panko bread crumbs.

Toss beets, fennel, toasted pecans, shredded Lola Rosa and Little Gem lettuce with enough dressing to coat. Place in center of plate. Arrange 4 chèvre balls and 1 quartered plum alternately around plate.

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FOOD & WINE
Potato Cake with Cured Salmon
Sparklers Made Simple
Winemaker: Anaud Weyrich

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