Open in new window to print
Category: Salads
Food Item: Cheese
Title: Spinach Salad with Goat Cheese, Beet Chutney, Caramelized Walnuts and Balsamic Vinaigrette
Makes 6 servings
Ingredients for Salad
1 c walnuts
2 T granulated sugar
1 lb beet chutney (Recipe shown below.)
¼ c balsamic vinegar
½ t salt
½ t black pepper
¼ c olive oil
1 lb baby spinach, rinse and dried
6 ounces Allegheny Chevre
Directions for Salad
- In a small saucepan over medium heat, toss the walnuts with the sugar and cook until the walnuts are caramelized. Set aside to cool.
- In a small bowl, mix together the vinegar, salt, and pepper and stir until the salt dissolves. Add the olive oil and set aside.
- When ready to serve, mix the spinach with the walnuts in a large mixing bowl and drizzle with the balsamic vinaigrette. Toss gently.
- Portion the salad into individual serving bowls or plates. Top with beet chutney and slices of an Allegheny Chevre log.
Beet Chutney Recipe
This recipe makes about 2 pounds of chutney. It can be use in salads, with grilled meats or served by itself as a side garnish. This chutney can be canned, or storage in the refrigerator for about a month.
Ingredients for Beet Chutney
1 lb fresh beets
½ lb cooking apples
1 medium onion, peeled and chopped
1 t fresh chopped ginger (Dried ground ginger can be used as a substitute.)
½ t salt
½ c brown sugar
1 c apple cider vinegar
Directions for Beet Chutney
- Place the beets in a large saucepan. Fill with water to cover. Over medium heat, bring the water to boil. Reduce the heat, cover and simmer for 40 minutes until the beets are tender. Drain, cool, remove the skin. Dice and set aside.
Peel, core and dice the apples. - In a large non-reactive pan, combine the beets, chopped apples, onion, ginger, salt, brown sugar, and vinegar. Stir over medium heat until the sugar dissolves. Bring to a boil and simmer until the apples are cooked, about 30 minutes.
Remove from heat, chill and serve.
Recipe provided by Pablo Solanet, Chef de Cuisine, Firefly Farms in Accident, Maryland.
