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  • VOL 08, ISSUE 01 • WINTER 2020
Beet & Pear Salad

Beet & Pear Salad


  • 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


  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.

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