Mixed Greens Salad with Blue Cheese and Pumpkin Brittle

Mixed Greens Salad with Blue Cheese and Pumpkin Brittle

Servings: 6-8

Directions

• For the Brittle:

  • Preheat oven to 375 and line a baking sheet with parchment paper or silicone mat

  • Mix sugar, cayenne, salt and pumpkins seeds together in a medium bowl. Set aside

  • Whisk the egg white in small mixing bowl until foamy but not stiff and fold into the pumpkin seed mixture.

  • Spread the brittle mixture thinly and evenly on the baking sheet. Bake until brittle is completely golden brown 18-25 minutes.  Remove from oven and set aside until cool. Once cooled, break the brittle into small pieces to top the salad.

• For the Vinaigrette:

  • Whisk the sugar and sherry vinegar together until dissolved. Add shallots and thyme. Whisk in oils. Season with salt and pepper.

• For the Salad:

  • Put the greens and beets into bowl and toss with vinaigrette.  Top with blue cheese, crumbled pumpkin brittle and chives

Brittle Ingredients

• 1 cup of sugar

• ½ tsp cayenne pepper

• 1 tsp salt

• 4 ounces of raw pumpkin seeds

• 1 egg white

Vinaigrette Ingredients

• 1 tsp sugar

• 1/4c sherry vinegar

• 1 shallot, minced

• 1 tsp fresh thyme leaves, or ½ tsp dried

• 1/4c avocado oil

• 2 Tbs walnut oil

• 2 Tbs olive oil

• Salt and pepper to taste

Salad Ingredients

• 6 cups of Mixed baby greens – ex: Spring Mix + Arugula,

• 1 pkg of Trader Joe’s steamed baby beats – cut into pieces

• 1 cup of crumbled Blue Cheese

• 1 Tbs minced fresh chives