Coach Farm Aged Goat Cheese and Baby Beet Salad

Vinaigrette:
Makes 1 gallon
1 pound chopped Bacon
1 gallon Apple cider
4 ounces Pommery mustard
3/4 cup Honey
12-14 oz Cider vinegar
2-3 tablespoons Salt
2-3 teaspoons Coarse ground pepper

In a large rondeau, sweat bacon until lightly brown. Add the cider and reduce until thick and syrupy. Remove from heat and add the mustard, honey, and vinegar. Whisk in the olive slowly to form an emulsion. Season to taste with salt and pepper. Note – for beet salad, add local maple syrup and adjust the acidity with additional vinegar as necessary.


Salad:
2-3 leaves Bibb Lettuce - toss with vinaigrette
1 cup Assorted baby beets - roasted and quartered
3-4 Lardons
Shaved Coach Farm Aged Goat Cheese

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