I’ve written about not being a big salad person in a past salad recipe blog; unless it’s packed with tons of things to keep me interested enough to eat it let alone finish it. And that usually involves not just a bunch of flavorful veggies but also meat as well. This particular salad recipe would leave me sounding incredibly hypocritical. But, I’m gonna have to say there are very few exceptions to the rule. LOL! Mainly because it has HERBED GOAT CHEESE IN IT!!!
As much as I’m not into chain restaurants or chain anything for that matter; this salad was inspired by the French Country Salad from one of my few favorite chain restaurants, The Cheesecake Factory. I’ve been holding myself back from sharing this tasty re-creation because a lot of people don’t like beets. But I have to tell you, there’s something about the candied pecans and the herbaceous, creamy flavors of the goat cheese that merry so well with earthy beets. You just have to try it to understand. I could not get past the dirty taste of beets for so long until I came across this salad. I’m very thankful the waitress forgot to tell the kitchen to omit the beets when I ordered it or I’d be here today still loathing it.
Yet again, another simple, fresh, clean and satisfying dish that isn’t roughage alone. And get this, dairy from goats is naturally lactose free. And a much healthier alternative to cow derived dairy products!
1 lemon, juiced
1 teaspoon worchestershire sauce
1 large garlic clove, crushed
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1/8 cup extra virgin olive oil
In a small bowl whisk everything together and set aside.
1 head red leaf lettuce, rough chopped
4 cups baby spinach, rough chopped
1 bunch roasted tarragon asparagus, chopped
1 (15 oz.) can sliced beets
4 oz. herbed goat cheese
½ cup chopped candied pecans
Toss everything into a large salad bowl, crumble the goat cheese on top with your fingers, slowly drizzle the dressing over the top and gently fold everything together.