Thanksgiving is full of some delicious food, but more often then not it feels like we walk away from Thanksgiving feeling full and wishing we ate healthier or didn’t eat as much as what we had. Well, we think we found a salad that will go perfect with your thanksgiving meal! It is called a Farmers Market Salad and it’s by far one of our favorite salads, it fills your mouth with delightful flavours and it fills your tummy with healthier food, plus it doesn’t leave you feeling uncomfortably full! We encourage you to try this salad at your thanksgiving dinner this year, we think even the non salad eaters might even enjoy this! Let us know what you think, let us know if this salad was a hit at your dinner! Either way make sure you sit back and enjoy the time with your family this holiday!
FALL FARMERS MARKET SALAD
For the Salad:
3 small heads Little Gem Lettuce, torn into pieces
1 head Radicchio, torn into pieces
1 large handful wild Arugula
1 Pomegranate, seeded
2 Persimmons, thinly sliced
2 Pink Lady Apples, sliced
½ cup Brown Sugar Candied Walnuts
For the Goat Cheese:
1 (11-ounce) log plain goat cheese
2 large eggs, beaten with 1 tablespoon water
Fresh bread crumbs
For the Balsamic Dressing:
1 garlic clove, finely minced
1/2 shallot, finely minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1/8 cup balsamic vinegar
Kosher salt and freshly cracked black pepper to taste
Arrange all the salad ingredients on a large platter
Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the beaten egg mixture, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
Heat 2 tablespoons of vegetable oil in a small saute pan over medium-high heat. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Arrange the fried goat cheese on top of the salad.
Whisk together the ingredients for the balsamic vinaigrette in a small bowl. Season with salt and pepper as needed and drizzle over the top of the salad to serve.