Recipe

November 30, 2011

Apple Beet Salad Recipe

Recipe:

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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.

Ingredients

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

Directions

Yield:

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.

Photographer:

Hawksworth Restaurant

Tags: beets chef David Hawksworth Food Food & Entertaining Hawksworth Recipe Restaurant Salad Vancouver

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