Guest guest Posted May 13, 2003 Report Share Posted May 13, 2003 Spring Vegetable Salad Ingredients1 cup roasted beets in 1/4" dice1 cup blanched carrots in 1/4" dice1 cup blanched spring peas1/2 cup diced fennel1/2 cup diced celery1/2 cup blanched fresh fava beans1/2 cup diced seeded English cucumbers1/2 cup mixed basil, tarragon, dill, lemon balm and parsley leaves...all fresh4 ounces sliced pancetta, pan roasted until browned, fat discarded and drained on paper towel. Shredded.1/4 cup crumbled Amish blue cheese1/2 cup orange juice1/4 cup lime juice1/4 cup white vinegar3T brown sugar2 buds star anise1/2 cup extra virgin olive oil Place the orange and lime juices, vinegar, sugar and star anise in a small pan and place over low heat. Simmer until reduced to 1/3 of a cup. Strain and cool. Discard star anise. Whisk in the olive oil, season, adjust oil/vinegar balance if needed and reserve.Combine all other ingredients in a large bowl except the cheese. Spoon half the dressing over the salad and toss delicately. Divide on 6 plates. Crumble the cheese over the salad as a garnish Serve, passing the remaining dressing to those that desire it. If you truly love Nature, you will find beauty everywhere. - Vincent Van GoghPost your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
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