Salad Ingredients
1 Cup Micro Greens
1 Large Yellow Peach
1 Medium Red Beet
1 Medium Golden Beet
1 oz Shelled Pistachios
4 oz Chevre (Goat's Milk Cheese)
4 oz Heavy Cream
Vinagrette
2 Tbs Mango Vinegar (or favorite vinegar)
5 TBS Olive Oil
Pinch of Sea Salt
Blackberry Sauce
4 TBS Blackberry Jam
2 TBS Vinegar
2 TBS Water
1 TBS Cold Butter
For the Beets
Trim the stem and root ends of the beets, lay on a 24" square sheet of foil, drizzle with olive oil and sea salt, wrap tightly and roast in a 350 degree oven for 1 hour. Let cool, then peel and cut into wedges.
For the Chevre (Goat's Milk Cheese)
In a mixer combine the chevre and cream. Whip until light and airy.
For the Blackberry Sauce
Add all ingredients to a blender and blend until smooth. Stain through a fine mesh sieve and then place in sauce pan and reduce until syrup like in consistency. Whisk in cold butter and then let cool and place in a squeeze bottle.
For the Vinaigrette
Add salt and vinegar to a bowl. Whisk in olive oil in a slow drizzle to emulsify.
To Plate
Place a dollop of the chevre on a plate and then scrape with a spoon across plate. (see video). Add Peaches, beets, pistachios and then top with micro greens. Dress with the vinaigrette and then spoon the black berry sauce on the side.
