Recipe: Harvest Salad with Golden Balsamic Dressing | KCET
Recipe: Harvest Salad with Golden Balsamic Dressing
This salad from Tender Greens is a beautiful contrast of colors and flavors. Seasonal fruits give it a natural sweetness while the goat cheese and fennel balance out the flavors.
4 cups baby lettuce mix
2 seasonal apples, peeled and sliced into wedges
2 pears sliced into thin wedges
Handful of grapes, sliced horizontally
1/2 ounce thinly shaved fennel
1 ounce candied pecans, rough chopped
3/4 ounce goat cheese
1 1/2 ounce golden balsamic dressing (recipe follows)
salt and pepper to taste
Golden Balsamic Dressing
Makes 2 1/2 cups
1 tablespoon dry mustard
1 medium shallot, peeled and rough chopped
1/4 cup agave nectar
1/2 cup golden balsamic vinegar
1 cup olive oil
1/2 cup canola oil
Salt & pepper to taste
For the salad:
In a mixing bowl, combine all ingredients, except salt and pepper, and toss gently.
Add a pinch of salt and pepper and lightly toss again. Use desired amount of dressing.
For the dressing:
Combine all ingredients except the oils in a blender and puree until smooth.
Once the mixture is smooth, slowly add in the oils (they can be combined first and added together). After everything is combined add salt and pepper to taste.
The dressing can be stored in an airtight container and stored in the fridge for up to a week.
After the screening, KCET Cinema Series host Pete Hammond conversed with director Fernando Ferreira Meirelles (City of Gold), and writer Anthony McCarten.
All around the United States is a 100-mile border zone where one can be searched and one's things seized. Policies way beyond what the constitution allows is regularly implemented. Artists drew on select sites. Here's what they realized.
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We have forgotten how to be medicine to the land, and to ourselves. The members of Syuxtun Collective are revisiting lost indigenous wisdom of learning and listening, of harvesting and preparing plant medicine in participation with nature.
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