Beet & Pear Salad

Ingredients

• 2 oz Spring Mix Greens Baby
• 2 oz Goat Cheese Plain Log
• 2 oz Beet, Diced
• 2 oz Pear D'anjou
• 2 oz Panko Bread Crumb
• 2 ea Egg 2 oz
• 2 oz Sugar Beet Granulated Extra Fine
• 2 oz Sugar Brown Beet Light
• 2 oz Walnut Halves & Pieces
• 3 oz Mustard Dijon Whole Grain
• 1/2 oz Vinegar Balsamic
• 1/2 oz Honey Extra Light Amber

Preparation

1. Melt both sugars in a pan and fold in walnuts.
2. Lay the walnuts on a sheet tray and allow them to cool. Break the walnuts into small pieces.
3. Mix vinegar together with Dijon mustard, honey, and a few drops of water.
4. Roll goat cheese in egg and breadcrumbs, then flash fry at 350°F until golden.
5. Toss mixed greens with goat cheese, beets, sliced pears, and walnuts. Drizzle the salad with the dressing.

• Type: Lunch, Dinner
• Categories: Takeout Recipes, Recipes, VOL 6 - ISSUE 1 • WINTER 2018
• Tags: Dinner, Lunch, Salad
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