Yield: 8-12 servings.
6 yellow beets
6 red beets
as needed, rock salt
4 Braeburn apples
1 vanilla bean
1/4 cup fruity olive oil
1/3 cup white balsamic vinegar
2 cups yellow/young frisee
1/2 lb. Mezzo Secco cheese, room temperature
Roast beets on a bed of rock salt in a 400°F oven until soft. Cooking time will vary with size of the beets. When cooled, peel and cut into 1/2" dice.
Peel apples and cut into 1/2" dice. Film sautè pan with oil and sautè apples for 2 minutes, or until they begin to soften. Scrape the inside of vanilla bean and add seeds to apples and continue to cook for 1 minute. In another sautè pan, heat olive oil (warm the oil as you heat up pan, don't heat too high). Add beets and sautè for 1 minute. Add vinegar to beets and deglaze pan. Let beets cool for 3 minutes. Reserve syrupy, vanilla bean speckled vinaigrette to garnish plate.
Combine beets, apples and delicate insides of frisee and season with salt and fresh black pepper. To serve: Place a bit of the beet-apple-frisee chutney on a salad plate. Crumble cheese on top and spoon vinaigrette around the salad.
Tips: Chef Ford advises that white balsamic vinegar works best. Candied walnuts may be added to the recipe.
Recipe Provided By: Chef Benjamin Ford, Chadwick, Los Angeles
Photo Credit: Dairy Management Inc.