From The Kitchen

Beet, Pear and Greens Salad

Blue Cheese Dressing

4 oz. crumbled blue cheese 4 egg yolks 10 oz. pure olive oil 1 Tbsp Dijon mustard 6 oz. buttermilk 1 Tbsp lemon juice 1 tsp Worcestershire sauce

Salt and pepper to taste

Makes 5 cups
Make remoulade using the egg yolks and olive oil. Combine the remaining ingredients and mix them to a smooth consistency. Adjust the seasoning to taste and chill until time to serve.

Cider Shallot Dressing
1 cup cider vinegar 2 cups pure olive oil 2 Tbsp minced shallot 1 tsp mustard seed oil Whisk all ingredients together.

5-8 slices of ripe pear 8-10 grilled wedges of roasted beet Sliced radishes Paper thin, shaved red onion Butter lettuce greens Arugula Chive or parsley oil Toasted sunflower seeds

Arrange salad ingredients on plate and drizzle with dressing. Add fresh avocado slices or toasted crumble for added texture and flavor. Enjoy!
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