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SUBMITTED BY: Andrew Zimmern
3 cups mixed baby greens and lettuces
4 cups frisee
½ cup crumbled Maytag blue cheese, or other artisanal blue veined cheese
2 Honey crisp apples
1 cup crisp toasted candied almonds, walnuts or pecans
3 medium beets
1t fresh rosemary leaves
1t fresh thyme
1 garlic clove, sliced in thirds
2T dijon mustard
1/4 cup red wine vinegar
1T brown sugar
5T canola oil
3T hazlenut oil
2T olive oil
Place the garlic, mustard, rosemary, thyme, red wine vinegar and sugar in a mixing bowl and whisk to combine.
Slowly add the oils, whisking to emulsify.
Season with salt and pepper and set aside to rest.
Rub the beets with some vegetable oil and roast at 325 degrees for 75-90 minutes.
Cool, peel and julienne the beets.
Peel, core and julienne the apples
Wash and clean the lettuce.
Divide the lettuce on 6 to 8 plates garish with the apples, beets, nuts, blue cheese and pass the dressing along with plenty of crusty bread.