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Beet and Goat Cheese Salad
Ingredients: for 4 servings
- 3 large red beets
- 1oz fresh chives
- 2oz extra virgin oil
- 2oz balsamic vinegar
- 8oz fresh goat cheese
- salt, pepper to taste
Preparation:
Cook beets whole in water or vegetable stock until tender.
Let beets cool in refrigerator.
When cool, peel and cut to ¾" dice.
Dress with olive oil, vinegar, chopped chives and salt pepper.
Top with crumbled goat cheese.
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Lentil and Mushroom Salad with Chicken
(the Farm Shop uses pheasant in this dish, but chicken can be easier to obtain)
Ingredients: for 4 servings
- 2 (8oz) free range chicken breasts
- 2 cups French green lentils
- 4 cups chicken stock
- 4 cloves fresh garlic
- 1 sprig fresh thyme
- 1bay leaf
- ¼ cup brunoise (1/8" dice) carrot
- ¼ cup brunoise onion
- ¼ cup brunoise celery
- 1 cup fresh oyster mushrooms
- 2 Tbls truffle oil
- 4 Tbls olive oil
- salt, pepper to taste
Preparation:
In a hot sauté pan, sear chicken breasts until golden on skin side. Flip over and finish in oven until done.
In a sauce pot, cover the lentils with chicken stock. Add the garlic, thyme, and bay leaf. Bring to a boil and cook till tender.
When cooked allow to cool in refrigerator.
Sautee brunoise carrot, onion, celery and mushrooms until tender but not colored. Allow to cool.
In a mixing bowl, mix cooled lentils with olive oil, sautéed vegetables. Season to taste with salt and pepper.
Slice chicken breast and place on top of salad. |
