Beet Salad with Dijon Mustard Vinaigrette

I am not a salad person. I have never ordered a salad in a restaurant. I didn’t understand why people loved salads – a bunch of raw vegetables (usually ones with zero or lacking of nutritional values) plopped on a plate, with an unhealthy dose of fatty dressing. Obviously, what I’m talking about are the salads from the 90s.

One of my chef instructors told me that to judge a restaurant or chef, one must order a seafood dish and/or a salad.

So, week by week, I have been creating new interesting salads (that I would eat) for the tasting menu, usually for the first or second course.

This one is a Roasted Red Beet Salad with Bayley Hazen Blue Cheese, Hazelnuts, Pea Tendrils and Dragon Mizuna Greens dressed in a Dijon Mustard Vinaigrette.

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