A healthy salad from Vancouver's Hawksworth Restaurant.
Salad
Apple segments
Pickled beets, red and yellow
Fresh Dill
Arugula
Candied walnuts
Chevre cheese
Caramelized Honey Vinaigrette (see below)
Caramelized Honey Vinaigrette
2 cups honey
Zest of 1 orange
8 sprigs thyme
1 tsp fennel seeds
1 tsp coriander seeds
2 cups Champagne vinegar
2 cups olive oil
3 cups grapeseed oil
Salt
Caramelized Honey Vinaigrette
Step 1: Caramelize honey over medium heat until golden brown.
Step 2: Remove from heat and steep all ingredients except for oil overnight.
Step 3: The next day strain, incorporate with oil and adjust seasoning to taste.
To assemble:
Toss arugula, chopped apple and pickled beets in vinaigrette. Place in bowl and garnish with nuts, pieces of chevre cheese, and fresh dill.
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