Pleasant Ridge Reserve And Warm Arugula Salad

  • Yield : 6 servings
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  • 2 cups apple cider
  • 2 ounces (1/2 cup) apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons shallots, briefly sautA(C)ed and cooled
  • 1 1/2 tablespoons fresh chopped chervil
  • 3 ounces walnut oil
  • 3 ounces vegetable oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 6 baby beets, sliced paper-thin
  • Oil for frying (heated to 375 degrees F), as needed
  • Sea salt, to taste
  • 4 cups (12 ounces) baby arugula
  • 2 cups (6 ounces) baby spinach
  • 1 cups dried cranberries, plumped in port wine
  • 3 Granny Smith apples, sliced thinly
  • 1 bunches green onions, roasted and diced
  • 1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese


Step 1

For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 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.

Step 2

For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.

Step 3

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.

Step 4

Recipe by Chef Todd Downs

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