Farm Salad with Goat Cheese and Champagne Vinaigrette

A refreshing and flavourful salad.

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This recipe from Paris-based, Franco-American chef Justin Kent is part of our guide on how to host an elegant picnic with a classic French meal. Find it, here.

This refreshing and flavourful salad is the perfect first course or side dish to take on a sunny picnic this summer. Picnic packing tip: put the dressing in a separate container and dress the salad once you have arrived at your picnic destination. This will keep the arugula from wilting so you can enjoy it at its freshest.

Makes 4 servings.

Ingredients

1 fennel bulb (halved and cored)
1 large carrot
1 small Chioggia beet (blanched and peeled)
3 large radishes
1 endive (sliced crosswise, 2cm/ ½ inch thick)
80 g arugula (washed)
1 tablespoon tarragon leaves
1 tablespoon dill
1 tablespoon flat-leaf parsley leaves
1 tablespoon chives (chopped)
1 tablespoon champagne wine vinegar
2 tablespoons extra-virgin olive oil
85g fresh goat cheese (crumbled)
1 granny smith apple (sliced)

Method

Blanch the beets in simmering water with the skin on until it is easily able to be pierced with a knife.

Let the beets cool. Once cool enough to handle, remove the skin of the beets with your hands. It should slide off.

Using a mandolin, thinly slice the fennel, carrot, beet and radishes and transfer to a large bowl. Add the endive, arugula, tarragon, dill, parsley, and chives.

In a small bowl, whisk the champagne vinegar with the olive oil and season with salt and pepper. Add the dressing, half of the goat cheese, and toss gently.

Transfer the salad to plates and garnish with the remaining goat cheese.

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Post Date:

August 10, 0201