Pickled Carrot, Apple and Arugula Salad

Pickled carrots, baby arugula, baby spinach, goat cheese, apples, red onion with olive oil and balsamic vinegar dressing.

By: Michael Morris, Signature Chef

Prep Time: 15 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 cup pickled carrots
3 cups baby arugula
1 1/2 cup baby spinach
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup chevre (goat) cheese, crumbled
1/2 cup granny smith apples, julienne 1/4 inch
1/4 cup red onions, julienne 1/4 inch

Pickled Carrots
1 cup carrots, matchstick 1/2 inch
3 tablespoons water
1 1/2 tablespoons apple cider vinegar
1/4 cup ginger root, minced
1/8 cup light brown sugar, packed
1 1/2 teaspoons black peppercorns
1/8 teaspoon crushed red pepper flakes, dried

Allergens:

Milk

Nutritional Information

Directions:

Pickled Carrots: Place water and apple cider vinegar in a pot over medium high heat. Add ginger, brown sugar, black peppercorns and crushed red peppers. Bring to a boil. Add carrots in hot pickled liquid. Stir to combine. Simmer 8 minutes until carrots are tender. Remove from heat. Transfer into bowl and refrigerate for 4 hours to marinate.
For Service: In a bowl, place baby arugula and baby spinach, season with salt and pepper. Add olive oil and balsamic vinegar, toss to evenly coat. Place mixture on plate, sprinkle goat cheese on top. Place pickled carrots on one side, place apple slices on the other side and red onions at the bottom of the salad.