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A Midsummer’s Beet Salad

August 19, 2010

A brilliant burst of bright summer flavors and colors to start to any meal.

This salad is all about the beets!  Our chefs take local farmers’ market beets and perfectly cook them to intensify their gemlike colors and sweet flavors. We add mache, one of Michael’s favorite greens for its delicate flavor, and crunchy toasted and lightly seasoned hazelnuts. A wedge of Cremont cheese, a Vermont double-cream (from both cow’s and goat’s milks) that is so rich and savory, takes the place of the traditional goat cheese log to great effect. We dress the salad in one of our all-time favorites, our Champagne vinaigrette, and garnish with lots of chopped fresh chives, of course.

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