Thursday, March 31, 2011

Birthday Dinner: Salad Course -- Arugula, Beet and Goat Cheese Salad with Lemon Citronnette and Pine Nuts

We recently had a birthday dinner for my good friend, Lori. It was nice to celebrate in person this year, rather than over the phone. I will be posting all of the recipes I made for the dinner, but it will be one at a time. I am starting with the salad.

We enjoyed this very tasty salad and all the ingredients are listed in the title of this post. I am a huge fan of arugula and I like it served with fresh squeezed lemon, but for company, I decided to make an actual dressing.

I used Trader Joe's steamed and peeled baby beets. You can make your own but these are very good and very handy to have on hand in the refrigerator.

You can find them in the refrigerated area
I plated the salads shortly before our guests arrived and held them in the refrigerator until needed. Right before I served the salads, I spooned on the lemon citronnette and I had the pine nuts in a bowl on the table for self service. The next time I make this salad, I plan to serve it with fresh spiced nuts which are easy to make on the stove top. It could use a little spicy/sweet crunch to counter the lemon and make it even better. 

Here is my recipe for the dressing.


Lemon Citronette


Viniagrette, Lemon, Olive Oil, Champagne Vinegar,


        See Lemon Citronette on Key Ingredient.     



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