Proof that salads can still be incredible in the colder months, this simple but sophisticated Goat Cheese Shaved Root Vegetable Salad Recipe is a must-make at our holiday table!
Toast The Hazelnuts: Heat oven to 375° and bake hazelnuts for 12-15 minutes until roasted. Remove from oven and using a kitchen towel rub the nuts together to remove the skins. Roughly chop the nuts and set aside.TIP: Prepare the nuts up to one day ahead of time. Store it refrigerated in an airtight container.
Prepare The Shaved Root Vegetables: Meanwhile, using the julienne blade of a mandolin, cut the kohlrabi into 1/4-inch julienne pieces and scatter them onto a large serving dish. Using a mandolin cut the beets, carrots, and turnips or radishes into 1/8-inch slices. Randomly scatter the sliced veggies over the kohlrabi.TIP: Prepare the vegetables up to one day ahead of time. Store them refrigerated in an airtight container.
Supreme The Citrus: Using a knife trim the ends off the grapefruit and lay flat on a cutting board. Cut the rind and as much of the white pith off in strips leaving as much of the flesh as possible. Slice to the left and right of each membrane and remove the wedge. Scatter over the veggies.TIP: Prepare the orange up to one day ahead of time. Store it refrigerated in an airtight container.
Make The Balsamic Vinaigrette: Combine the vinegar, oil, Dijon, and sugar in a small jar and season with salt and pepper. Close with lid and vigorously shake until completely combined. Taste and adjust seasoning. Add half the dressing to the salad and refrigerate the platter for 5 to 10 minutes to chill.TIP: Make the dressing up to one week ahead of time. Store it refrigerated in an airtight container. Remove from refrigerator at least 30 minutes before using and shake before serving.
Assemble The Salad: Meanwhile, crumble the goat cheese into large chunks. Cut avocado in half, remove pit and rind and cut into 1/4-inch slices. Add the goat cheese, avocado, and mizuna to the salad. Top with remaining dressing, hazelnuts, and fresh cracked pepper and serve.