Royal York Spring Salad

Ingredients

Yield:

4

• Salad

  • 75 grams - Sheep Milk Cubed Feta
  • Mixture of greens - Baby kale, Watercress, Arugula
  • Shavings of Carrots & Asparagus

• Vinaigrette

  • 1 stick - Rhubarb
  • 25 ml - Pickled ginger
  • 20 ml - White Balsamic
  • 100 ml - Olive oil
  • 15 ml - Honey

Preparation

Difficulty:

Easy

Time:

10 Minutes

Total Time:

10 Minutes

1. Vinaigrette

   1. Simmer the rhubarb for few minutes with ginger.
   2. Once cooked puree with a bit of honey and add in the white balsamic and blend in the olive oil slowly to make vinaigrette.
   3. The fiber in the rhubarb gives a good body to the vinaigrette with the ginger adding to the zing.
   4. Toss the Salad ingredients in the vinaigrette.

2. Candied Pecans

   1. Toss desired amount of Pecans in a diluted maple syrup and leave in there for a couple of hours , remove them from the syrup and fry them on slow fire until crisp.

3. Plating

   1. Spread the dressing with a spatula on a plate and then build the salad on top, garnish with Feta and candied pecans.