Beet and Asparagus Salad
Recipe by Mii amo Cafe
Ingredients
1 cup Cherry vinaigrette (recipe below)
2-3 lbs Red, gold & candy stripe beets (roasted and clean)
1/2 tsp Olive oil
1 lb Asparagus (grilled)
6 cups Baby spinach
1 cup Dry cherries
taste Salt / Pepper
Toss beets and asparagus with a pinch of the cherry dressing and set aside. Now toss the spinach with a pinch of dressing and place in center of a chilled plated. Top with beets, asparagus and dry cherries.
** Feel free to add fresh ricotta or a goat cheese as a perfect match for this salad.
Cherry Vinaigrette
3/4 cup Dried Tart Cherries
1/4 cup Rice Wine Vinegar
1 tsp Dry Mustard
1 clove Garlic
1 Shallot
2 cup Thickened water
Dash of salt
Dash of pepper
Allow Cherries to rehydrate in vinegar for 1 hour prior to making. Blend all Ingredients except thickened water until smooth. Slowly add thickened water till emulsified. Season with salt & pepper.
