Roots of Spring Salad

This week, thoughts of gardens and sunshine just around the corner have us craving something a bit lighter in the kitchen. In search of a fresh recipe to complete our pre-spring dinners, we turned to terrain's own chef, Keith Rudolf. He offered this flavorful salad for us to whip up, filled with crisp root veggies, toasted almonds, and a smoky hint of blue cheese, topped with an easy, homemade vinaigrette.

Roots of Spring Salad
(Serves 12)

For the Salad:
Mixed lettuces: red oak, arugula, spinach, radicchio, or whatever looks best at your market. Don’t feel obligated to buy mixed lettuce in a bag—choose different heads of lettuce and create your own mix.
1 red onion
1 red beet
1 parsnip
1 turnip
1/2 pound sliced almonds, toasted
1/2 pound smoky blue cheese (you can substitute goat cheese, aged cheddar, or your favorite cheese)
2 tablespoons chopped chives

For the Apple Honey Vinaigrette:
2 shallots
1/2 teaspoon Dijon mustard
1/2 cup honey
1/2 cup apple cider (sparkling if available)
1/2 cup apple cider vinegar
1/2 bunch parsley
4 sprigs of basil
1 1/2 cups blended oil

Clean all lettuce carefully in cold water. Dry on clean kitchen towels, or in a salad spinner. Scrub root vegetables thoroughly and dry.

Julienne the red onion as thinly as possible.

Using a French mandolin or cheese grater, grate the root vegetables on the large side of the grater.

Place all ingredients into a large mixing bowl. Add chives, almonds, and cheese. Season with salt and pepper.

For the vinaigrette: Rough chop the shallots and add to a blender. Add all other ingredients except the oil. Once the shallots and herbs are pureed, begin to add the oil slowly. Once the vinaigrette emulsifies and comes together, season with salt and pepper.

Drizzle vinaigrette over the greens until they are lightly coated. Too much dressing will weigh down the delicate greens. 

Chop, set, and serve!