Arugula and Goat Cheese Salad with Balsamic Citrus Vinaigrette

 

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• Cooking and Prep: 10 m
• Serves: 6
• Contains:

While most people prepare for Chanukah a few days in advance, we food writers are busy with it from before Rosh HaShanah! When I was in the States a while ago, I was constantly in search of a brand-new salad for my Chanukah menu. My niece, Tiggy A., told me about an awesome salad she ate in a restaurant in Florida. Between the two of us, we managed to recreate this light, elegant salad. The ingredients complement each other in a way that can only be described as an exquisite eating experience. Enjoy!

 

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Ingredients (14)

Main ingredients

• 1 bunch of arugula lettuce

• 1–2 Gefen Organic Beets or other small beets, peeled, cooked till tender, and then cubed

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  Gefen Organic Ready-to-Eat-Beets

• 2 pears, thinly sliced

• a few tablespoons shredded goat cheese

• a handful of roasted sunflower seeds

• a handful of roasted walnuts

Dressing

• 2/3 cup fresh orange juice

• 3 tablespoons Bartenura Balsamic Vinegar

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  Bartenura Balsamic Vinegar

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 shallot, crushed (use a garlic press for this)

• a few parsley leaves

• 2 tablespoons brown sugar

• 1 teaspoon orange zest (optional but recommended)

• pinch salt

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Start Cooking

Prepare the Salad

1. Place all dressing ingredients in a small bowl. Whisk with a immersion blender. This lasts for at least a week when refridgerated.

2. To assemble salad, place all ingredients in a large bowl, or plate individually layering one ingredient after the other in the order listed. Serve dressing on the side.