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Dairy
Easy
6 Servings
Allergens 
10 Minutes
Diets
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!
1 bunch of arugula lettuce
1–2 Gefen Organic Beets or other small beets, peeled, cooked till tender, and then cubed
2 pears, thinly sliced
a few tablespoons shredded goat cheese
a handful of roasted sunflower seeds
a handful of roasted walnuts
2/3 cup fresh orange juice
3 tablespoons Bartenura Balsamic Vinegar
2 tablespoons 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
Place all dressing ingredients in a small bowl. Whisk with a immersion blender. This lasts for at least a week when refridgerated.
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.
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