Chef Ted Walter, owner of Passionfish Restaurant in Pacific Grove, devised this easy recipe for an early summer Chef Walk at our Farm Stand in Carmel Valley, CA. Ricotta salata is an aged sheep's milk cheese with a mild flavor and supple texture that works very well in salads and pastas - it's not the very soft variety of ricotta used in lasagna. If you can't find ricotta salata, substitute crumbled feta or goat cheese.
|2 pounds||assorted baby beets (red, gold or Chiogga)|
|1/4 cup||olive oil|
|1/2 pound||sugar snap peas|
|1 small||red onion (chopped)|
|2 tablespoons||minced fresh garlic|
|1/2 cup||White wine vinegar|
|1 cup||olive oil|
|Salt and freshly ground pepper (to taste)|
|1/4 cup||pine nuts (toasted)|
|1/4 cup||golden raisins|
|4 ounces||Earthbound Farm Organic Spring Mix|
|4 ounces||ricotta salata|
|1 cup||Kalamata olives (pitted)|
Position a rack in the middle of the oven and preheat to 350 degrees F.
Wash the beets well and then toss them in olive oil to coat. Transfer to a shallow baking pan and cover with aluminum foil. Roast 40 minutes or until tender when pierced with the tip of a small knife. Cool, then peel.
Trim the ends from the peas and set aside.
Combine the dressing ingredients in a blender and purée until smooth. Season to taste with salt and pepper.
In a large bowl combine the beets, snap peas, pine nuts, golden raisins, and greens. Add some of the dressing and toss to combine. Divide between 4 chilled salad plates and sprinkle each serving with some of the cheese and olives. Serve immediately.