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Farmhand Salad with Goat Cheese
Ingredients
- 1 large fennel bulb, trimmed, halved and cored
- 1 large carrot, peeled
- 1 small red or golden beet, trimmed and peeled
- 3 large radishes, washed and trimmed
- 1 head Belgian endive, trimmed and cut crosswise into ½” diagonal slices
- 1 cup baby arugula
- 1 T. fresh tarragon leaves
- 1 T. snipped dill
- 1 T. flat leaf parsley leaves
- 1 T. snipped chives
- 2 T. Balsamic vinegar
- salt
- freshly ground black pepper
- 4 T. olive oil
- 4 ounces goat cheese, crumbled
- ½ cup Marcona almonds
- 4 Medjool dates, pitted and thinly sliced
Instructions
- Using a mandoline, very thinly slice the fennel, carrot, beet and radishes. Transfer the vegetables to a large bowl.
- Add the endive, arugula, tarragon, dill, parsley and chives.
- In a small bowl whisk together the balsamic vinegar with salt and pepper to taste. Whisk in the olive oil. Taste and adjust seasonings.
- Add the dressing, half of the goat cheese, the almonds and dates. Toss the salad gently to combine.
- Transfer the salad to plates and garnish with the remaining goat cheese. Serve immediately.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/