Purple And Blue Salad

Name: Purple And Blue Salad
Ingredients: 1/2 teaspoon balsamic; 1 tablespoon extra-virgin olive oil; salt, to taste; 1 treviso; 1 heart of escarole; 1 japanese cucumber, peeled and diced; 1/4 red cabbage, shaved; 2 roasted purple beets; 3 fresh figs; 2 ounce blue cheese; 1 ounce pistachio, toasted; 1 ounce edible flowers

Executive Chef David Feau of Wally's Beverly Hills|Feb. 26, 2016 5:15 pm EST

4 (1 ratings)

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This sweet and savory salad isn’t your average beet and goat cheese salad. The addition of escarole, Japanese cucumber, figs, and pistachios makes this salad an excellent fresh and vibrant lunch option. — Angela Carlos, Cook EditorThis recipe is courtesy of Executive Chef David Feau of Wally's Beverly Hills.

Servings

2

Ingredients

1/2 teaspoon balsamic
1 tablespoon extra-virgin olive oil
salt, to taste
1 treviso
1 heart of escarole
1 japanese cucumber, peeled and diced
1/4 red cabbage, shaved
2 roasted purple beets
3 fresh figs
2 ounce blue cheese
1 ounce pistachio, toasted
1 ounce edible flowers

Directions

Mix until well combined.
Divide the salad into two parts: add the Treviso and escarole to one bowl and mix with some dressing.
Add the cucumber, cabbage, beets, figs, and grapes to another bowl and mix with dressing.
Add the divided salad into one bowl and top with blue cheese, pistachio, and edible flowers.