Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts
Kimbal Musk's mother taught him that a measure of a good restaurant is the quality of its chopped salad. The chopped salad at The Kitchen—loaded with vegetables and nuts and tossed with deliciously tangy yogurt dressing—would definitely meet her standards. Hugo Matheson suggests reserving the beet greens and using them as a bed for whole grilled fish: Clean the greens, then wilt them in a saucepan with a bit of water, olive oil and salt. Slideshow: More Salad Recipes
The recipe can be prepared through Step 3 and refrigerated overnight. Store the toasted hazelnuts in an airtight container.
One Serving 138 Calories, 10 gm Total Fat, 2.6 gm Saturated Fat, 9 gm Carbohydrate, 3 gm Fiber.
The tangy creaminess of the goat cheese in this salad pairs very well with Sauvignon Blanc's tart, herbal citrus flavors, especially when the wine has been fermented in oak barrels to add richness.