Recipes Farmhand Salad with Goat Cheese 5.0 (2,091) Add your rating & review Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In return, Elm receives fresh produce, like the kind in this raw vegetable salad. Slideshow: More Farm to Table Recipes By Food & Wine Editors Updated on October 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Antonis Achilleos Total Time: 30 mins Yield: 6 Ingredients 1 fennel bulb, halved and cored 1 large carrot 1 small golden or chioggia beet, peeled 3 large radishes 1 endive, sliced crosswise 1/2 inch thick 1 cup baby arugula 1 tablespoon tarragon leaves 1 tablespoon dill 1 tablespoon flat-leaf parsley leaves 1 tablespoon snipped chives 1 tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil Salt Freshly ground pepper 3 ounces fresh goat cheese, crumbled 1/2 cup chopped marcona almonds 4 Medjool dates, pitted and thinly sliced Directions Using a mandoline, very thinly slice the fennel, carrot, beet and radishes and transfer to a large bowl. Add the endive, arugula, tarragon, dill, parsley and chives. In a small bowl, whisk the balsamic vinegar with the olive oil and season with salt and pepper. Add the dressing and half of the goat cheese, almonds and dates to the salad and toss gently. Transfer the salad to plates and garnish with the remaining goat cheese, almonds and dates. Serve right away. Rate it Print