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Our cranberry goat cheese log adds just the right amount of creamy sweetness to top off all the fresh and bright flavors in this simple fall salad. Sliced sweet apples and toasted pecans add just the right amount of texture and crunch, and the homemade vinaigrette brings a touch of acidity to tie it all together.
Featured Cheese
Cranberry
Cranberry
Ingredients
- 2 golden beets
- 2 red beets
- 2 tbs apple cider vinegar
- 1 TBS honey
- 1 shallot, thinly sliced
- 1/4 tsp grainy mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 TBS olive oil
- 1 green apple
- 1 4 oz. log Laura Chenel Cranberry Goat Cheese
- ¼ cup chopped toasted pecans
- 1 handful arugula
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in a piece of aluminum foil and place on a baking sheet and roast for about an hour, or until soft and pierceable with the tip of a knife. Set aside to cool. When cool enough to handle, peel and discard the skins and slice into ¼ inch thick rounds.
- To make vinaigrette,whisk together vinegar, honey, shallot, grainy mustard, salt, and pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is fully emulsified.
- Slice the Cranberry Goat Cheese log into ¼ inch rounds. Core and thinly slice the apple.
- Assemble the salad by shingling beets, apples,and goat cheese. Scatter arugula over top and drizzle vinaigrette evenly over the salad. Finish with toasted pecans, flaky salt and more freshly ground pepper.
