Back
The Pink Door, 1919 Post Alley, Pike Place Market Seattle, WA 98101 206.443.3341	Jason C. Wilson Executive Chef

Arugula, Beet & Gorgonzola Salad with Balsamic Vinaigrette

Ingredients:

1/4 lb. Fresh Arugula (washed and stemmed)

2 each chiogga, gold and red beets

1 cup gorgonzola cheese (Dolce)

1 cup toasted walnuts (lightly chopped)

2 tbsp balsamic vinegar

1/4 cup olive oil

salt & pepper to taste.

2 sprigs rosemary

1/2 cup rendered duck fat

3 thsp. Olive oil

Procedure Roast the beets in a hotel pan (roasting pan) for 40 minutes with 2 cups water, 1 tsp oil, salt and pepper and the rosemary. Allow 15 minutes for the beets to cool. Peel and dice beets, reserve for serving. Place the arugula and beets on a plate for serving. Garnsih with crumbs of cheese and walnuts. Dress with balsamic and oil, season with salt and pepper.