Spring Vegetable Salad With Truffle Whipped Honey and Whole Milk Ricotta

Spring Vegetable Salad With Truffle Whipped Honey and Whole Milk Ricotta

Yield: 8 servings.

3 lb. fresh beets, trimmed, rinsed and dried
2 cups sherry vinegar, enough to partially cover beets, plus 2 Tbsp.
6 Tbsp. unsalted butter
to taste, salt and pepper
2/3 lb. white jumbo asparagus, cleaned and trimmed
2/3 lb. green jumbo asparagus, cleaned and trimmed
2/3

Register to view the full article

Register to view this article