This vibrant winter salad combines peppery, pleasantly bitter greens with toasted almonds and creamy goat cheese. A warm apricot–herb dressing—made with melted jam, rosemary, thyme, and raspberry vinegar—adds a sweet-tart richness that balances the greens beautifully. Serve with toasted artisanal bread for a simple yet elegant seasonal meal.
INGREDIENTS:
Salad
1/2 cup whole raw almonds
1 large shallot, thinly sliced
3 tablespoons raspberry vinegar
6 cups baby arugula (6 ounces)
2 Belgian endives, thinly sliced crosswise
1/2 small head of radicchio, cored and finely shredded
1 (8-ounce) log of fresh goat cheese, cut into 8 rounds
Dressing
3 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves
1/2 teaspoon thyme leaves
3 tablespoons apricot jam
Kosher salt and freshly ground pepper
METHOD:
Preheat the oven to 350°F. Spread almonds in a pie plate or small baking pan. Toast 10 minutes, until golden and fragrant. Let cool, then coarsely chop.
In a small bowl, combine the sliced shallot and raspberry vinegar. Let stand 10 minutes to mellow the flavor.
In a large bowl, toss together the arugula, endive, radicchio, and toasted almonds.
In a skillet, heat the olive oil, rosemary, and thyme over moderate heat until sizzling, about 2 minutes. Stir in the apricot jam and cook 30 seconds, until melted. Add the shallot–vinegar mixture and warm 30 seconds more. Season with salt and pepper.
Pour the warm dressing over the greens and toss well to coat. Mound the salad onto plates. Top each serving with two rounds of goat cheese. Serve with toasted artisanal bread brushed with olive oil.
YIELD: Serves 4
SOURCE: Adapted from recipe by Melissa Rubel Jacobsen, Food & Wine, February 2009
