The last few times I’ve been to Portland, OR I always make sure to visit the Hedge House and eat their house salad. It’s amazing and I just can’t seem to shut up about it. I tried in the past to recreate it and wasn’t wildly successful. I mean it should be easy enough: beets, hazelnuts, blue cheese and a balsamic vinaigrette. But when I returned last week after another taste of the infamous Hedge House Salad, I decided that this baby would be mine to recreate in my Vancouver kitchen whenever the hell I wanted. And as you can tell by my smile, I reached salad nirvana.
I didn’t have blue cheese or hazelnuts so I figured right there that my attempts at remaking would be thwarted. I used toasted pecans and feta instead and, oh my, the salad gods did not let me down. I like my dressing to be the perfect mix of sweet and sour so I’ve added an extra blob of honey in the directions, but you can choose to use either jam or honey or be brave and use both like I did. I also used a balsamic vinegar Dijon mustard, but you could sub in any old Dijon and I’m sure it would be great. Just taste before you pour so you don’t get any surprises.
beets, feta & pecan green salad with balsamic dressing
salad greens, torn, rinsed & dried
2 young cooked beets, roasted or boiled, sliced
1/3 c feta, crumbled
2 T chopped toasted pecans
1/3 c good olive oil
2 T balsamic vinegar
1 t cherry jam
1 t honey (optional)
1 t balsamic Dijon mustard
salt & pepper
In a small jar combine dressing ingredients (olive oil through salt & pepper) and shake well to combine. Taste and add more sweet or more tang, if needed. Add the sliced beets to a small bowl and cover with some of the dressing to marinate for a little bit. Add the prepared greens to a serving bowl and toss with remaining dressing. Scatter marinated beets over top and then top with feta and pecans. Serve with a smile.