Recipe - Beet Salad with Blue Cheese and Walnut Oil Dressing

Holidays | 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
2 tablespoons A L'Olivier Virgin Walnut Oil
1 tablespoon sunflower or grapeseed oil
1 tablespoon A L'Olivier White Wine Vinegar with Tarragon
½ teaspoon Edmond Fallot Dijon Mustard
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.