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2012-10-16Mozzarella, Beets, Walnuts, and Escarole with Ricotta Salad: 8 oz. ball Galbani® fresh mozzarella, cut into 1" pieces, ½ cup Galbani® ricotta cheese, 1 lb. roasted red beets*, peeled and sliced into wedges, ¾ cup walnuts, halved, and toasted in a 400° F oven for 5-10 minutes, 1 cup chopped escarole hearts, Sherry wine vinaigrette
Mozzarella, Beets, Walnuts, and Escarole with Ricotta Salad

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Mozzarella, Beets, Walnuts, and Escarole with Ricotta Salad

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Ingredients

  • 8 oz. ball Galbani® fresh mozzarella, cut into 1" pieces
  • ½ cup Galbani® ricotta cheese
  • 1 lb. roasted red beets*, peeled and sliced into wedges
  • ¾ cup walnuts, halved, and toasted in a 400° F oven for 5-10 minutes
  • 1 cup chopped escarole hearts
  • Sherry wine vinaigrette

Directions

· In a large mixing bowl, toss mozzarella, beets, walnuts and escarole with sherry wine vinaigrette.

· Distribute salad onto 4 or 6 salad plates.

· Top each salad with a generous tablespoon of ricotta.

* Roasted Red Beets: Preheat oven to 400° f. Wash beets, individually wrap them in foil, and roast for 60-90 minutes, depending on size. Once cool enough to handle, peel skin using a paring knife or your fingers.

Chef’s Note: If you prefer, golden beets can also be used. Fresh fruit, such as strawberries or figs, is also a nice addition.


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