Pogue'S Red

Name: Pogue'S Red
Ingredients: First dressing; 1/4 cup white vinegar; 2 teaspoons linden honey; 1 tablespoon lemon juice, Meyer preferred; 2 teaspoons dijon mustard; 1/4 teaspoon milled mixed peppercorns; 1 teaspoon sea salt; 1/2-1 head of roasted garlic head; 1/2 cup EVOO, cold first pressed; Salad with red finish; 6 smallish beets; 2 tablespoons olive oil; 4 ounces baby arugula; small red onion, half moon paper thin slices; 1 avocado, diced; lemon wedge; 2 ounces shelled pecans; 5 ounces aged balsamic vinegar; 6 ounces raspberries, divided; 2 ounces Maytag blue cheese; pinch of pink Himalayan salt; pinch of fresh milled mixed peppercorns

22 ingredients

5 steps

Ingredients

First dressing
1/4 cup white vinegar
2 teaspoons linden honey
1 tablespoon lemon juice, Meyer preferred
2 teaspoons dijon mustard
1/4 teaspoon milled mixed peppercorns
1 teaspoon sea salt
1/2-1 head of roasted garlic head
1/2 cup EVOO, cold first pressed
Salad with red finish
6 smallish beets
2 tablespoons olive oil
4 ounces baby arugula
small red onion, half moon paper thin slices
1 avocado, diced
lemon wedge
2 ounces shelled pecans
5 ounces aged balsamic vinegar
6 ounces raspberries, divided
2 ounces Maytag blue cheese
pinch of pink Himalayan salt
pinch of fresh milled mixed peppercorns

Directions

1

Ahead of time in a shallow roasting pan, add 2 tbl. of olive oil. Preheat oven to 350. Roll the unpeeled beets and garlic head around in the oil in the pan. Cover and roast for about 45 minutes, or until a knife can be inserted easily into the largest beet. Let cool. Skin the beets then.
2

Squish out the contents from the roasted garlic head. Add to a jar. Then combine with the other ingredients from the first dressing. Shake well to create an emulsion. Taste and adjust the seasoning as needed for sweetness, saltiness, and acidity.
3

Close to serving time combine the arugula, diced beets, onion half rings, diced avocado and about 2 oz. of the fresh raspberries in a large bowl. Adding a tablespoon at a time, lightly dress the salad with the vinaigrette until the arugula leaves are just coated. Do not drown. You may have dressing left over. Add a squeeze of fresh lemon.
4

Heat a pan and toast the pecans. Set aside. In the same pan add 4 oz of raspberries with the balsamic vinegar on moderately high heat. Reduce by about 1/3.
5

Add the toasted pecans and crumpled blue cheese to the salad. Drizzle the warm reduced raspberry balsamic on top of the salad as the final touch with a pinch of pink Himalayan salt and fresh milled peppercorns.

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