2 shallots, minced
⅓ cup sherry vinegar
1 teaspoon kosher salt
1 tablespoon whole grain dijon mustard
⅔ cup grapeseed oil or mild fruity olive oil
Ground black pepper to taste
2 small golden beets
3 cups shredded red cabbage
3 cups shredded green cabbage
½ cup thinly sliced red onion
1 small carrot, grated
2 grilled boneless
skinless chicken breasts (about 12 ounces total) sliced
2 firms pears, peeled, cored, and thinly sliced
2 ounces Point Reyes blue cheese, sliced
¼ cup toasted pecan pieces
¼ cup pomegranate arils
2 tablespoons flat-leaf parsley leaves
For the vinaigrette:
For the salad:
- Make the vinaigrette: Combine shallots, vinegar, and salt in a bowl and let sit for 10 minutes. Whisk in mustard and then oil. Season with pepper.
- Make the salad: Preheat the oven to 375 degrees. Tightly wrap beets in foil and roast until tender, about 30 minutes. Unwrap and let stand until cool enough to handle. Rub off the skins and cut into thin wedges, toss with a little vinaigrette, and set aside to cool. Toss together the red cabbage, green cabbage, onion, and carrot with enough of the vinaigrette to moisten. Working in batches, cook cabbage mixture in a large skillet over medium heat, tossing with tongs until mixture is lightly wilted, about 5 minutes.
- To assemble: Divide cabbage among serving plates and top with chicken, pears, beets, blue cheese, pecans, pomegranate arils, and parsley. Drizzle with more vinaigrette and serve at once, offering any remaining vinaigrette at the table.
https://tpllocalpalate.wpengine.com/articles/a-tale-of-two-cooks/From A Tale of Two Cooks.
Recipe BySheri Castle