Dairy Hollow House Salad For Fall

Recipe Ingredients

		Sesame Raisin Vinaigrette - (see recipe)
4		To 5 small, or 2 to 3 large, fresh beets
		Oil or Pam
1 lb	454g / 16oz	Mixed hearty lettuce greens - washed very well,
		Dried, and torn into pieces (include
		Romaine,
		Redleaf lettuce, and arugula)
1		Red onion - peeled, and (small)
		Sliced crosswise paper-thin
3 oz	85g	Good-quality blue cheese, preferably
		Maytag
1		Granny Smith Apple - cored, not peeled,
		And cut tiny matchstick-sized julienne
1/2 cup	118ml	Walnut pieces

Recipe Instructions

Make Sesame Raisin Vinaigrette and transfer part of it, using funnel, to a squeeze bottle with a small opening (about 1/6 of an inch) at tip. Set aside.

Wash and scrub beets, leaving whole and with peel on. Wrap beets in oiled or Pammed foil, and bake at 350 degrees until tender when pierced but not mushy, about 45 minutes for small beets to 1 1/2 hours for very large beets. Let beets cool. Rub off skins and dice into 1/2-inch cubes.

Just before serving, get out chilled serving plates, and mound with prepared salad greens. Scatter the diced beet over the greens, then, using dressing in plastic squeeze bottle, quickly squeegee a ribbon of dressing over the greens,

Scatter onion, cheese, apple, and walnut atop the salad, and serve at once, passing additional dressing at table.

This recipe yields 4 to 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9337) - from the TV FOOD NETWORK

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