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Blue Moon Arugula, Nootka Rose Beets and Island Apples with Warm Pecan-Crusted Quail Croft Goat Cheese
Serves 6 Laurie Paul and her husband, Tim Barrette, own The Market Chef restaurant perched above the ferry landing in Friday Harbor. As the name suggests, the restaurant regularly features products from local farms. When using different types of beets, Paul advises, "boil them separately so the colors do not bleed into each other, disturbing their individual beauty." For the Apple Cider Basil Vinaigrette 1 large shallot, finely diced ¼ cup apple cider vinegar* 2 tablespoons rice wine vinegar Salt and fresh-ground pepper to taste ¾ cup extra-virgin olive oil Small handful of fresh basil leaves, chopped For the Salad
6 medium red, chiogga or golden beets 1 tablespoon apple cider vinegar* 1 teaspoon sugar Salt and freshly ground black pepper to taste 6 ounces fresh goat cheese 3 tablespoons high-quality olive oil, divided ½ cup dried bread crumbs, ground to the consistency of coarse sand ½ cup toasted pecans, finely chopped 2 ripe apples (Gravenstein, King, Honeycrisp or Pink Lady) 12 ounces (about 2 quarts, loosely piled) fresh arugula 1. To make the vinaigrette: Combine the shallots, cider and rice-wine vinegars, salt and pepper in a bowl and let the mixture stand for 10 minutes. Whisk in the olive oil and basil leaves. Taste for seasoning, adding more salt and pepper if needed. 2. To make the salad: Preheat oven to 400 degrees. Cut the tops from the beets, leaving about 1 inch of the stems attached. In a large pot, add water to cover the beets by 3 inches and bring to a boil. Add a few teaspoons of salt to the water once it comes to a boil and cook the beets until tender when pierced with a fork, about 35 to 45 minutes. 3. Drain the beets, cool them under cold running water and peel them by sliding the skins off with your fingers. Use a paring knife to remove anywhere the skin adheres. Cut the beets into eighths and gently toss with the apple cider vinegar, sugar and a few pinches of salt and pepper. 4. Divide the goat cheese into 1-ounce portions and pat into round disks. Season with salt and pepper, drizzle with about 2 tablespoons of the olive oil and set aside. Combine bread crumbs and pecans in a small bowl. Add the remaining tablespoon of olive oil and stir together until the oil is evenly distributed. One by one, press each cheese round into the crumb mixture until the cheese is evenly coated. Place each round on a lightly oiled baking sheet and bake in the preheated oven 6 to 8 minutes, until cheese is golden brown and bubbling. 5. To compose the salads, slice the apples as thinly as possible and combine with the arugula in a bowl. Toss with enough of the vinaigrette to lightly coat greens and apples, then evenly divide between six salad plates. Arrange chilled beets on top of the salads, then place one warm goat cheese round in the center of each salad plate, sprinkle with more salt and pepper if desired and serve immediately. * Braggs brand is recommended.
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