ROASTED CARROT & FENNEL SALAD WITH BOURBON BALSAMIC VINAIGRETTE
Makes
1
cupTotal time
10
minutesThis crunchy, fall forward salad is a holiday table must have. We employe our Bourbon Balsamic Vinegar to make a lovely vinaigrette to top this full-flavored, totally-satisfying salad. Bourbon Balsamic Vinegar is an amber-colored, sublimely sweet white balsamic with intoxicating flavor. It’s a fantastic addition to this salad – big wow factor!
Ingredients
- For the Vinaigrette:
1/4 cup Bourbon Balsamic Vinegar
1 Tbsp apple cider vinegar
1 clove garlic, minced
1 Tbsp minced shallot
1/2 tsp salt
1/2 tsp ground black pepper
3/4 cup Arbequina Extra Virgin Olive Oil
- For the Roasted Carrots:
1 lb carrots, cut in two inch slender lengths
- For the Salad:
6 cups spring mix
1 small fennel bulb, very thinly sliced
1/4 cup thinly sliced red onion
1/4 cup crumbled feta
Instructions
- For the Vinaigrette
- Whisk the Bourbon Balsamic Vinegar together with the apple cider vinegar, garlic, shallot, salt and pepper. Let sit for 5 mins for the salt to dissolve.
- Slowly drizzle the oil into the vinegar while whisking continuously.
- Taste and adjust with more salt and pepper if desired. Serve over salad greens or drizzled over fish, shrimp or chicken.
- For the Roasted Carrots:
- Heat the oven to 400°F. Toss the carrots with the Roasted Garlic Extra Virgin Olive Oil and Autumn Spice Blend until evenly coated. Move to a sheet pan and roast until the carrots are tender and browning on the edges – about 20 mins. Move the hot carrots to a bowl and toss with 1/4 cup of the vinaigrette. Set aside to cool.
- For the Salad:
- In a large bowl, toss the spring mix, fennel and red onion in the vinaigrette until the leaves are well coated. Top the salad with the dressed carrots and feta.
