Newnan
Thanksgiving Salad w/Lemon Thyme Balsamic
Thanksgiving Salad w/Lemon Thyme Balsamic
Branch & Vine
Salad
Seasonal Thanksgiving Salad w/Lemon Thyme Balsamic
Ingredients
1/4 cup B&V Extra Virgin Olive Oil (mild to medium intensity)
- 1/2 cup of B&V Sicilian Lemon White Balsamic Vinegar
- 1 shallot, finely chopped
- leaves from 6 to 8 sprigs of fresh thyme
- 1/2 tsp s.a.l.t. sister's Blend
- pinch crushed red pepper flakes
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1/4 cup raw pumpkin seeds
- 1 Tbs B&V UP Extra Virgin Olive Oil (mild to medium intensity)
- pinch of s.a.l.t. sister's Blend and a pinch of Bourbon Barrel Smoked Paprika
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1 large head red leaf butter (or bib) lettuce, cleaned and ripped into bite-sized pieces
- pinch s.a.l.t. sister's Blend
- 4 ounces cooked beets, thinly sliced
- 6 ounces herbed goat cheese, (See below) thinly sliced
- toasted pumpkin seeds
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6oz plain goat cheese
- 2 tsp B&V Milanese Gremolata Infused Olive Oil or Lemon Fused Olive Oil
- 1 tsp s.a.l.t. sister's Blend
- 1Tbsp fresh thyme, finely chopped or 1 tsp dried thyme
Directions
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Combine all ingredients for dressing in a mason jar or small bowl. Cover and shake jar or whisk in bowl until emulsified. You can use blender or immersion blender also. This can be made ahead and stored in refrigerator for a day. When you are ready to make the salad, let vinaigrette come to room temperature, mix well again and then taste. Add more salt blend and/or thyme if needed.
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Heat a small frying pan over medium-low heat. Once hot, add oil and then pumpkin seeds along with salt blend and paprika. Cook 5 to 6 minutes, stirring constantly, until toasted. Remove from heat and allow to cool completely before storing or adding to salad. Can be made up to 3 days ahead of time. Store in airtight container or bag. Make extras for snacking!
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Add all ingredients to a mixing bowl and stir until well blended. Place cheese on plastic wrap and form into a log shape. Make sure log is completely wrapped in plastic wrap and place in refrigerator, until just before putting the salad together. Unwrap cheese log and cut into thin slices. Using dental floss works well if you don't have a wire cheese slicer. Make sure it's unflavored floss!
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Place lettuce in a large salad bowl and sprinkle with a pinch of salt blend. Add sliced beets and sliced goat cheese. Top with toasted pumpkin seeds and serve with vinaigrette.