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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/3 cup fig (or strawberry) jam |
1 tbsp olive oil |
1/4 tsp ground coriander |
4 red baby beets, peeled and diced |
4 golden baby beets, peeled and diced |
1/2 cup coarsely chopped pecans |
1 1/2 lb baby frisée |
4 tbsp finely crumbled goat cheese |
5 tbsp sherry vinegar |
1 shallot, finely diced |
1 tbsp mustard seeds |
1 tbsp dry mustard |
1 tbsp honey |
3 tbsp olive oil |
Directions:
1. For salad: Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
2. For vinaigrette: In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
3. Nutritional analysis per serving 204 calories, 14 g fat (2.4 g saturated fat), 17.4 g carbohydrates, 3.6 g protein, 3.2 g fiber Nutritional analysis provided by Self
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