RH Staff

Yield: 12 servings.

APPLE CIDER VINEGAR:
4 cups apple cider
1/2 cup apple cider vinegar
2 Tbsp. Dijon mustard
3 Tbsp. sliced shallots, briefly sautèed and cooled
3 Tbsp. fresh chervil, chopped (or 1/2 tsp. fresh tarragon, chopped)
3/4 cup walnut oil
3/4 cup canola oil
to taste, sea salt
to taste, freshly ground black pepper

CRISPY BEETS:
as needed, oil for deep frying
12 baby beets, sliced paper-thin
to taste, sea salt

SALAD:
8 cups baby arugula
4 cups baby spinach
2 cups dried cranberries, plumped in Port wine
3 Granny Smith Apples, thinly sliced 2 bunches (about 12) green onions, roasted and diced
3 cups Wisconsin Pleasant Ridge Reserve cheese, grated

For vinaigrette: Reduce cider in sautè pan over medium heat until 1 cup remains. Cool. Put vinegar, mustard, shallots and chervil in a bowl. Drizzle in the oils slowly, whisking all the while, until mixture emulsifies. Add cider. Season to taste. Reserve.

For crispy beets: Heat oil to 375°F. Fry beet slices until crisp. Drain on paper towels. Salt lightly.

For salad and final presentation: Combine salad ingredients with 1/2 of the dressing in a large metal mixing bowl. Place bowl over medium flame and toss ingredients quickly to slightly wilt the greens. Divide among 12 plates. Top each with crispy beets. Drizzle remaining dressing around the salads. Serve immediately.

Recipe Provided By: Chef Todd Downs.