Baby Arugula and goat cheese salad with Steam Whistle vinaigrette
The recipe was submitted by Melanie Levac, from Kingston Campus of Liaison College.
Yields 8 portions.
Slowly reduce the beer to 1/4 cup (60 ml). Let it cool in a separate bowl. Add everything but vegetable oil and salt and pepper, whisk together and then slowly drizzle with oil. Check for flavour before adding salt and pepper. Then determin the amount of seasoning using your own judgement.
Take out the Arugula 15 mins before serving. Pit the peaches and cut into half moon shapes. Then cut the tomatoes in half, and finely cut the red onions. Toss the red onions and arugula with dressing just so the leaves shine with vinaigrette. Steason the tomatoes with salt and pepper and place on salad. And finally sprinkle with goat cheese and almonds. Then, you can drizzle a little more dressing over the goat cheese and tomatoes.
Preheat the oven to 375F (190C). Mix the almonds, honey and salt. Then, on a baking sheet lined with parchment, roast the almonds for 15-18 mins (let cool).
- 1 bottle (341 ml) Steam Whistle
- 3/4 cup (180 ml) vegetable oil
- 1/2 tbsp (7.5 ml) lemon juice
- 1 tsp of lemon zest
- 1 tsp of Dijon Mustard
- 1.5 tbsp (22.5 ml) Honey
- Salt and pepper to taste
- 4 cup baby arugula
- 4 ripened Peaches
- 1\4 cup Cherry or Grape tomatoes
- 1\8 cup finely diced red onions
- Goat cheese
- *Honey Roasted almonds
- 1\4 cup Almonds
- 1 tbsp (15 ml) honey
- Sprinkle on salt