Shaved Root Vegetable and Marinated Feta Salad
ingredients
- ½ cups whole hazelnuts
- 8 oz baby beets trimmed and peeled
- 8 oz carrots trimmed and peeled
- 4 oz radishes trimmed and peeled
- 2 medium ruby red grapefruits
- 2 oz baby rocket
- 1 small firm-ripe avocado
- 4 oz Castello® Marinated feta cheese
- ½ cups white balsamic vinegar
- ½ cups extra-virgin olive oil
- 2 tsp dijon mustard
- 1 tsp granulated sugar
preparation
1. Toast The Hazelnuts: Heat oven to 375° and bake hazelnuts for 12-15 minutes until roasted. Remove from oven and using a kitchen towel rub the nuts together to remove the skins. Roughly chop the nuts and set aside.
2. Prepare vegetables using a mandolin cut the beets, carrots, and radishes into 1/8-inch slices. Randomly scatter the sliced veggies over a large serving dish. Supreme The Grapefruit: Using a knife trim the ends off the oranges and lay flat on a cutting board. Cut the rind and as much of the white pith off in strips leaving as much of the orange flesh as possible. Slice to the left and right of each membrane and remove the wedge. Scatter over the veggies
3. Make The Dijon Vinaigrette: Combine the vinegar, oil, Dijon, and sugar in a small jar and season with salt and pepper. Close with lid and vigorously shake until completely combined.
4. Assemble The Salad: Cut avocado in half, remove pit and rind and cut into 1/4-inch slices. Add the marinated Castello Feta cheese, avocado, and baby arugula to the salad. Top with the Dijon vinaigrette, hazelnuts and serve.