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Fall Harvest Salad
"Are you a fan of locally grown berries and greens?" asks Marilyn Schlossbach, chef/owner of Langosta Lounge in Asbury Park. "This salad is for you. If pistachios aren’t your favorite, feel free to substitute macadamia nuts or almonds. This flavorful salad perfectly complements a day spent apple or pumpkin picking."
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Serves: 4
Ingredients:
• 2 Bunches baby arugula (or your favorite local greens)
• ½ Cup toasted pistachios
• 4 Beets
• 1 Onion (preferably sweet onion – Maui or Vidalia, but red will work, too)
• 1 Pear (your favorite type)
• ¼ Cup agave
• ½ Pint Fall berries (whichever are in-season and grown locally)
• ½ Pound New York goat cheese (sold at Sickle’s Market)
• 1 Cup pure olive oil
• ½ Cup white vinegar
• Pinch salt and butcher-ground pepper
Preparation for the dressing:
• Place agave, half pint of berries, salt, pepper, olive oil and white balsamic vinegar in blender or Cuisinart®. Blend until the dressing reaches the consistency you prefer.
Preparation for salad:
· Place all beets on a sheet pan and drizzle with olive oil.
· Roast beets in the oven at 400 degrees for approximately 30 minutes, or until tender but firm.
· Remove beets from oven and let cool.
· Remove the skin from each beet and slice into quarter-inch slices.
· On four of your favorite kitchen dishes, place a portion of the arugula, beet slices,
Pistachios, sliced pears and crumbled New York goat cheese.
· Mix together and drizzle with vinaigrette.
