A quick, easy and delicious salad with fresh ingredients that's perfect for an appetizer or lunch.Courtesy of Melanie Levac.
Directions for: Baby Arugula and Goat Cheese Salad with Steam Whistle Vinaigrette
Ingredients
Vinaigrette1 bottle (341 mL) Steam Whistle pilsner
cup (180 mL) vegetable oil
Tbsp (7.5 mL) lemon juice
1 tsp (5 mL) lemon zest
1 tsp (5 mL) Dijon mustard
1 Tbsp (22.5 mL) honey
salt and pepper to taste
Salad4 cup (1 L) baby arugula
4 ripened peaches
cup (60 mL) cherry or grape tomatoes
2 Tbsp (30 mL) red onions, finely diced
goat cheese
honey roasted almonds
Roasted Almondscup (60 mL) almonds
1 Tbsp (15 mL) honey
salt, to sprinkle
Directions
Vinaigrette1. Slowly reduce the beer to 1/4 cup (60 mL). Let it cool in a separate bowl. Add everything but vegetable oil and salt and pepper, whisk together and then slowly drizzle with oil. Check for flavour before adding salt and pepper; determine the amount of seasoning using your own judgement.
Salad1. Take out the Arugula 15 mins before serving. Pit the peaches and cut into half moon shapes. Then cut the tomatoes in half, and finely cut the red onions.
2. Toss the red onions and arugula with dressing just so the leaves shine with vinaigrette. Season the tomatoes with salt and pepper and place on salad.
3. Finally sprinkle with goat cheese and almonds. Then, you can drizzle a little more dressing over the goat cheese and tomatoes.
Roasted Almonds1. Preheat the oven to 375F (190C). Mix the almonds, honey and salt. Then, on a baking sheet lined with parchment, roast the almonds for 15-18 mins and let cool.
See more: Vegetables, Salad, Vegetarian, Nuts, Appetizer, Lunch, Cheese, Quick and Easy