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Chicago designer Michael Abrams celebrates in Saugatuck, MI

SOME ENCHANTED EVENING: A 50th-birthday celebration that’s the picture of rustic elegance

(page 3 of 3)

Crispy Warm Goat Cheese Salad

Pucks of fresh goat cheese

/ serves: 4 for luncheon (or 6 side salads)

  • 5 small beets
  • 3 tbsp. olive oil
  • 1 tsp. sea salt
  • Fresh ground pepper
  • 4 2 oz. pucks fresh goat cheese
  • 1 cup panko bread crumbs
  • 1⁄4 cup grape seed oil
  • 5 oz. fresh organic baby arugula
  • 2 tbsp. pine nuts

1. Peel and cut beets into eighths. Toss with olive oil and spread in a single layer on a sheet pan. Sprinkle with sea salt and fresh ground pepper. Roast at 350 degrees for 30-45 minutes or until soft all the way through and edges are caramelized. (Can be done up to a day ahead.)

2. Coat the goat cheese pucks on all sides with panko bread crumbs.

3. Heat a nonstick sauté pan over medium-high heat. Lightly coat pan with grape seed oil. Place goat cheese pucks in pan and cook 1-2 minutes on each side, until bread crumbs are brown.

4. Toss arugula with dressing (recipe below) and top each serving with roasted beets, goat cheese, and pine nuts.

 

Raspberry Vinaigrette

/ yields: ½ cup

  • ¼ c. fresh raspberries
  • 2 tbsp. raspberry vinegar
  • ½ tsp. chopped shallot
  • 6 tbsp. olive oil
  • Salt and pepper

Purée first three ingredients together and then whisk in olive oil. Season to taste with salt and pepper.

 

PhotographY: Matthew Gilson

 

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