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“Use a Spoon” Chopped Salad with Mustard Vinaigrette

Submitted by adminpha on Wed, 11/30/2011 - 10:28am
in
Yield: 
12 Servings
Ingredients: 
  • 1/2 lb baby carrot (approx 42 ea)
  • 1/2 lb celeriac
  • 1/2 lb sweet potato
  • 1/2 lb parsnips
  • 1/2 lb sunchokes
  • 2 ea apples
  • 1/2 lb frisee
  • 1/4 c almond
  • 1/4 c sea island peas
  • 3 oz goat cheese
  • 3 tbs parsley
  • 1/3 c white wine vinegar
  • 3 oz lemon juice
  • 1 tbs mustard
  • 2 c canola oil
Instructions: 
  • In a medium-sized saucepan, bring the vinegar to a simmer over medium heat. Add the chopped vegetables, remove the pan from the heat and set aside to cool. 
  • When the vinegar is cool, add the red peppers. Cover and refrigerate until cold.
  • Strain the chilled vegetables through a sieve. Reserve the vinegar and the vegetables separately.
  • In a large bowl, mix together the apple, frisee, herbs and goat cheese. Add the reserved vinegar, mustard, lemon juice and the grapeseed oil and toss well. Season to taste with salt and pepper. Add the goat cheese and almonds to the bowl and toss to mix.
  • Divide the salad among 12 small bowls or plates.