Beet the Blues Salad with Champagne Vinaigrette
A popular vegetarian salad from the menu at Rock Seas Farm Fusion in Hopland, CA
Equipment
- 1 Blender
Ingredients
For the salad
- 1/4 cup quinoa (cooked)
- 1 beet (large)
- 3 cups mixed garden greens (fresh)
- 4 tbsp bleu cheese (Point Reyes preferred)
- 2 tbsp onions (pickled)
For the vinaigrette
- 3 cloves garlic
- 2 tbsp mustard (Dijon)
- 5 tbsp champagne vinegar
- 3 tbsp maple syrup
- 1 cup sunflower oil
- 1 tsp salt
Instructions
To prepare the vinaigrette
- Combine garlic and champagne vinegar in blender and blend until garlic is liquefied
- Add Dijon mustard, maple syrup and salt to blender, and blend until all ingredients are well-mixed
- With blender on, slowly pour sunflower oil in until desired thickness and taste is achieved
To prepare the salad
- Mix all ingredients together except pickled onions and blue cheese, and put on plates or bowls
- Sprinkle with bleu cheese and top with a dollop of pickled onions
- Drizzle with vinaigrette