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7:42 am
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Beet Salad with Champagne Vinaigrette

Servings: 
4

(courtesy of Chef John Malik)

Ingredients: 
  • Goat cheese
  • Croutons (of French bread, sourdough, wheat, etc.)
  • Bibb lettuce
  • Beets
  • Country ham
  • Caramelized pecans

Champagne Vinaigrette

  • 1 shallot, peeled and quartered
  • 1/4 cup Champagne vinegar, or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste
Directions: 

Use a round cookie cutter to cut out two bread rounds per plate and toast in 350-degree oven.

Stack bread rounds for the salad's base; then place Bibb lettuce and top with beets, country ham, and caramelized pecans. Add goat cheese to top of salad and/or arrange on plate. Spoon vinaigrette on top of salad and around plate.

For the Champagne Vinaigrette
Puree all ingredients with a stick blender, food processor, or upright blender.