Recipe by Brynie Greisman

Arugula and Goat Cheese Salad with Balsamic Citrus Vinaigrette

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Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Tree nuts

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!

 

Ingredients

Main ingredients

  • 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

Dressing

  • 2 tablespoons brown sugar

  • 1 teaspoon orange zest (optional but recommended)

  • pinch salt

Directions

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.  

Arugula and Goat Cheese Salad with Balsamic Citrus Vinaigrette

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