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Baby-Frisee Salad
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Serves 8
Salad
1/3 cup fig(or strawberry) jam
1 tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
1 1/2 lb baby frisee
4 tbsp finely crumbled goat cheese
Vinaigrette
5 tbsp sherry vinegar
1 shallot, finely diced
1 tbsp mustard seeds
1 tbsp honey
3 tbsp olive oil
For salad:
Heat oven to 375. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with fil; roast 40 minutes.In a samll saute pan, toast pecans over medium-low heat until brown ( a few ,minutes). Combine lettuce, beets, and pecans in a bowl.
For vinaigrette: In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dresseing. Plate each salad; sprinkle with goat chesse.
Nutritional analysis per serving: 204 calories, 14 g fat (2.4 g saturated fat), 17.4 g carbohydrates, 3.6 g protein, 3.2 g fiber.
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