Well! This recipe comes to me with the greatest pleasure from a friend who I asked to be this months guest blogger! Lauren and her husband Jacob co-sponsor a lovely dinner for us the other night for another friends birthday. This salad to my delight was a unique blend of flavors that I hadn’t quite tasted before and I felt worthy of sharing here.
The salad was served with a sauté of brussel sprouts, pan roasted filet mignon with garlic, rosemary, other herbs and seasonings and a potato pureé. Always the simplest of ingredients are the best. These recipes will follow.
What you’ll need for this fabulous cornucopia of a Roasted Vegetable Salad with some fruit too!
Roasted and sliced beets/acorn squash/golden beets (she roasted them the night before with olive oil and a little salt),
Medium soft red pears, sliced
Organic goat cheese crumbles.
And for the Magic!
Aunt Cindy’s (it’s not a secret anymore) Secret Balsamic Dressing
Raw garlic cloves finely minced
Salt and Pepper.
In a medium sized salad bowl add the arugula first and then arrange the vegetables and pears in a decorative fashion as pictured and serve with the dressing on the size for your guests to drizzle at will! Enjoy!
Note to my readers. I don’t always measure things out. I cook with imagination and instinct most of the time. I encourage you to do the same. Think of my recipes as the basis of your own creation or follow them to the letter. Take chances and explore! Mistakes are always opportunities to succeed but you’ll never know good you can be at something unless you try!