Springtime Celebration Salad

For the Marinated Beets & Apricots

5 medium sized beets, roasted, cut into small cubes

¼ cup dried apricots (about 6)

2 tbsp red wine vinegar

¼ cup extra virgin olive oil + additional to drizzle on the beets for roasting

salt and pepper

For the Candied Walnuts

1 lb walnut halves

1 egg white

½ cup granulated sugar

¼ cup light brown sugar

½ tsp smoked paprika

½ tsp cinnamon

¼ tsp kosher salt

For the Salad

8 oz Little Leaf Farms Sweet Baby Butter Leaf

½ cup marinated beets & apricots

½ cup candied walnuts, chopped

4 oz chevre goat cheese, crumbled

2 tbsp chives, finely cut

black pepper to taste

For the Vinaigrette

¼ cup red wine vinegar

½ cup extra virgin olive oil

1 garlic clove, finely grated or diced

1 tsp Dijon mustard

½ tsp kosher salt

black pepper to taste

For the Marinated Beets & Apricots

Preheat the oven to 400F. In a small baking dish, drizzle the beets with the olive oil and sprinkle with salt. Add a couple of tablespoons of water, and cover tightly with aluminum foil. Roast for about an hour, until a fork can gently pierce the beets. Let cool, and remove peels with a paper towel.

Cut the beets into small cubes.

In a medium bowl, mix the vinegar, ¼ cup olive oil, salt, and pepper. Add the chopped beets and apricots.

For the Candied Walnuts

Preheat the oven to 325F.

Whisk the egg white until foamy. Stir in the salt and spices. Add the walnuts, stirring to evenly coat.

On a lightly-oiled sheet tray, spread the walnuts in an even layer and bake for 30 minutes, stirring the nuts every 10 minutes. Let cool.

For the Vinaigrette

Mix all the vinaigrette ingredients together. Season to taste.

For the Salad

In a large bowl, dress the greens. Top with the beets & apricots, chevre, chives, candied walnuts, and black pepper to taste.

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