Beet, Strawberry and Greens Salad

Embrace the process of slicing fresh fruits and vegetables, mixing up homemade dressing and having fun with presentation with this delicious, crisp salad from Sous Chef Bonnie Moore. Take your time and savor bites of Summer flavor.

Blue Cheese Dressing

• 4 oz. crumbled blue cheese
• 4 egg yolks
• 10 oz. pure olive oil
• 1 Tbsp Dijon mustard
• 6 oz. buttermilk
• 1 Tbsp lemon juice
• 1 tsp Worcestershire sauce
• Salt and black pepper to taste

Makes 5 cups

Make a remoulade using the egg yolks and olive oil.
Combine the remaining ingredients and mix them to a smooth consistency.
Adjust the seasoning to taste and chill until ready to serve.

Cider Shallot Dressing

• 1 cup good cider vinegar
• 2 cups pure olive oil
• 2 Tbsp minced shallot
• 1 tsp mustard seed oil

Whisk all ingredients together.

Salad

• 5-8 sliced strawberries
• 8-10 grilled wedges of roasted beet
• Sliced radishes
• Paper thin shaved red onion
• Butter lettuce greens
• Arugula
• Chive or parsley oil
• Toasted sunflower seeds