Salads

Beet Salad with Blue Cheese and Walnut Oil Dressing

Walnut oil adds a delicate, nutty taste and rich perfume to the dressing in this recipe. A L’ Olivier produces virgin nut oils the old-fashioned way, using local walnut kernels that are toasted, stone-ground into a paste, and then freshly pressed.

Ingredients:

  • INGREDIENTS for the VINAIGRETTE
  • 1 tablespoon sunflower or grapeseed oil
  • INGREDIENTS for the SALAD
  • 4 medium beets, cooked and cut into thick slices
  • 4 medium golden beets, cooked and cut into thick slices
  • 2 oz. blue cheese, crumbled
  • 2 oz. toasted walnuts, coarsely chopped
  • Raspberries and/or orange segments for garnish (Optional)
  • Fresh chives or tarragon, finely chopped for garnish (Optional)
  • Fleur de sel to taste Esprit du Sel Fleur de Sel
  • Fresh ground black pepper to taste

Preparation:

Time: 45 minutes
Yield: 4 SERVINGS
  • In a small bowl, whisk together the tarragon vinegar and Dijon mustard.
  • Whisk in the walnut and sunflower oils until emulsified.
  • COMPOSE the SALAD.
  • Toss the beets and orange segments with the dressing.
  • Sprinkle the blue cheese and walnuts over.
  • Garnish with a few raspberries.
  • Finish the plate with the chopped fresh herbs, a couple of grinds of pepper and a pinch of fleur de sel.
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