Baby Kale salad

Roasted root vegetables, cranberries, aged gouda

 

For the vinaigrette:

Juice and zest of 1 lemon

tbsp Dijon mustard

tbsp chopped fresh sage

tbsp honey

¼ cup champagne vinegar

tablespoon water

1 tsp salt

 

2/3 cup extra virgin olive oil

 

combine everything but the oil in the blender, drizzle in the oil while processing

 

 

For the root vegetables:

to make oddly shaped vegetables like carrots and parsnips cook evenly we used a cut called "oblique". peel first, then cut on a bias rotating between each cut.

-celery root

-parsnips

-carrots

-rutabega

toss with salt, pepper, extra virgin olive oil, fall spice, and chopped rosemary

fall spice:

1 tbsp cinnamon, ground

1 tsp cloves, ground

1 tsp ginger ground

1 tsp allspice

1 tsp cardamom

 

to assemble:

toss baby kale with lemon sage vinaigrette, dried cranberries, toasted pumpkin seeds, and roasted vegetables. Shave aged goat gouda over the top.