Farmhand Salad with Goat Cheese
Thin sliced vegetables topped with a balsamic vinegar dressing and highlighted with creamy goat cheese.
|1||fennel bulb, halved and cored|
|1||small golden or chioggia beet, peeled|
|1||endive, sliced crosswise 1/2 inch thick|
|1 cup||baby arugula|
|1 tablespoon||tarragon leaves|
|1 tablespoon||flat-leaf parsley leaves|
|1 tablespoon||snipped chives|
|1 tablespoon||balsamic vinegar|
|2 tablespoons||extra-virgin olive oil|
|freshly ground pepper|
|3 ounces||fresh goat cheese, crumbled|
|1/2 cup||chopped marcona almonds|
|4||medjool dates, pitted and thinly sliced|
Using a mandoline, very thinly slice the fennel, carrot, beet and radishes and transfer to a large bowl. Add the endive, arugula, tarragon, dill, parsley and chives.
In a small bowl, whisk the balsamic vinegar with the olive oil and season with salt and pepper. Add the dressing and half of the goat cheese, almonds and dates to the salad and toss gently. Transfer the salad to plates and garnish with the remaining goat cheese, almonds and dates. Serve right away.