Ingredients
- 1/3 cup fig (or strawberry) jam
- 1 tbsp olive oil
- 1/4 tsp ground coriander
- 4 red baby beets, peeled and diced
- 4 golden baby beets, peeled and diced
- 1/2 cup coarsely chopped pecans
- 1 1/2 lb baby frisée
- 4 tbsp finely crumbled goat cheese
- 5 tbsp sherry vinegar
- 1 shallot, finely diced
- 1 tbsp mustard seeds
- 1 tbsp dry mustard
- 1 tbsp honey
- 3 tbsp olive oil
Directions
- Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
- In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
