I am always coming home from eating out and trying to recreate whatever fabulousness it was that I just ate. Do you ever do that? One of my favorite restaurants in Grand Rapids is Marie Catribs, for many, many reasons, far too many to count. This salad has been on the menu, I dare say, since the beginning. It’s called The Chev.
I don’t normally fix many salads, especially in the winter, salad seems like a summer food to me, but with this new eating plan of mine I’ve got to do it. I’ve got to make the SALADS!! I WANT TO make the COOOKIES and eat the COOKIES but. Chicken butt. Could someone please make a kale power salad that tastes like a double chocolaty chip cookie?
Please? Pretty please with chocolate chips on top.
OK, I’ve said my peace…now back to “the” salad. I order it every time I’m at Marie Catribs. I just can’t bring myself to order anything else. I looove it. So I thought I had best not be holding back on my peeps any longer I need to share THE salad with you!
Chevre Roasted Vegetable Salad
serves 1 person, or two if you making side salads
3 cups Mixed Greens
1 1/2 cups Roasted Root Vegetables
2/3 cup large toasted Whole Walnuts
1 Green Onion, cut into thin slices
1/2 cup crumbled Chevre (goat cheese)
2 tablespoons Balsamic Glaze (no time to reduce balsamic vinegar? use it straight up!)
fresh cracked pepper
Layer above ingredients on a plate or in a shallow bowl in order given. Drizzle with balsamic glaze and give it a few cracks of pepper grab a fork and enjoy!
Note: This salad is also amazing with grilled salmon or chicken on top!
Don’t let the balsamic glaze hold you back; any vinaigrette that has a balsamic vinegar base will work just fine as a dressing for this salad. I actually have used balsamic vinegar straight up many times.
I hope you get a chance to enjoy this salad with a warm cup of tea! (and a cookie 😉 )
Have a great weekend, Sheila