OUR RECIPES
Beet, Apple and Fennel Salad with Frizzled Bologna
OUR RECIPES
Beet, Apple and Fennel Salad with Frizzled Bologna
Gorgeous and colourful fall produce pan-roasts up with an easy grainy mustard and tarragon vinaigrette. A salty hit of sizzling frizzled bologna
strips on top brings a depth of flavour to this sweet, tangy salad.
2 tbsp butter
5 slices Schneiders® Blue Ribbon Thick Cut Bologna, cut half, then cut into thin strips
2 red-skinned cooking apples or pears, cored and cut into wedges
2 cooked, peeled beets (red, golden or candy-cane variety), cut into wedges
142 g baby arugula
1 small fennel bulb, thinly sliced
1 small head Treviso or radicchio, shredded
Vinaigrette:
2 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar or lemon juice
1 tbsp honey
1 tbsp grainy mustard
1 tbsp chopped tarragon
¼ tsp each salt and pepper
In a large skillet melt 1 tbsp of the butter over medium heat; cook, stirring, until ends are curled and browned, 3 to 4 minutes. Remove with slotted spoon to plate.
Add apples to pan; cook, stirring occasionally, until light golden and tender-crisp, about 5 minutes. Remove to plate. Add remaining butter to skillet; add beets. Cook, stirring, until warmed through and lightly golden, about 5 minutes.
In small bowl, whisk together vinaigrette ingredients.
Arrange arugula, fennel, treviso, beets and apples on large platter or onto individual plates; drizzle with vinaigrette and top with frizzled bologna. Garnish with lemon wedges, if desired.
