Raw Vegetable Salad with Blue Cheese

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This refreshing Shaved Raw Vegetable Salad with Blue Cheese tastes great with a honey shallot vinaigrette.

  • parsley leaves for garnish
  • chopped chives for garnish
  • 2 Ounce crumbled blue cheese
  • 1 thinly shaven bulb of fennel
  • 1 cup thinly shaven red cabbage
  • 2 thinly shaven granny smith apples
  • 3 thinly shaven celery stalks
  • 1 peeled and thinly shaven cucumber
  • 5 peeled and thinly shaven radishes
  • 3 peeled and thinly shaven carrots
  • 3 peeled and thinly shaven golden beats
  • 4 cup spring mix lettuce
  • Kosher salt and fresh cracked pepper to taste

Vinaigrette

  • 1 finely minced shallot
  • Kosher salt and fresh cracked pepper to taste
  • 0.5 cup olive oil
  • 2 Tbsp honey
  • 1 tsp grainy or dijon mustard
  • 0.33 cup red wine vinegar
  1. In a large bowl whisk together the shallots, mustard, honey and red wine vinegar. Once combined slowly drizzle in the olive oil while constantly whisking. Finish with salt and pepper.
  2. To Plate, in a large bowl add in the spring mix and all of the shaved vegetables and place a pour a small amount of the vinaigrette in and toss until all of the vegetables are coated. Season with salt and pepper.
  3. Top off with blue cheese, chives and parsley.

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