Happy Monday! I hope you had a wonderful weekend. Bo and I spent a great deal of the weekend outside enjoying the weather. In fact, Saturday morning we enjoyed our first long run together since his knee surgery in April! He’s officially on the marathon training track with me now!
I mentioned in last night’s post that I had a lot of things to share from the weekend, but the most exciting is a new salad combination!
While dining at Gemma on Saturday night with my girlfriend Jessie, we were intrigued by their amazing salad combinations.
Baby Arugula, grape tomatoes and Parmigiano 9
Artichokes, Parmigiano,truffle Vinaigrette 13
Watercress, Pears, Almonds, gorgonzola 9
Beets, mizuna, goat Cheese, Pistachios 11
Fava Beans, Escarole, Pecorino, Mint 11
tricolore, hazelnuts, Pecorino 10
Fennel, orange, Grilled Shrimp 13
seared sirloin tagliata, Arugula, tomatoes 14
Each salad incorporated perfect summer flavor combinations. The decision of which salad we would share was easier than we expected as we both vocalized a love of beets.
As soon as I tried a bite, I knew I wanted to recreate this salad at home for Bo this week.
Luckily, Trader Joes made it very easy!
I made this salad last night in less than five minutes!
Goat Cheese, Beet, and Pistachio Salad
Arugula
Beets
Goat Cheese
Roasted unsalted pistachios
Chopped Tomatoes
Aged Balsamic Vinegar
Olive Oil
Start by layering beets along the bottom of your bowl.
In a separate bowl, mix arugula with two servings of goat cheese, 1/8 cup of pistachios (roasted unsalted), chopped tomatoes, and a drizzle of balsamic and olive oil.
Mix well until goat cheese is spread throughout and serve over the beets.
