Mozzarella, Beets, Walnuts, and Escarole with Ricotta Salad Fresh Mozzarella, Ricotta | Galbani Cheese
Recipe

Mozzarella, Beets, Walnuts, and Escarole with Ricotta Salad

Mozzarella, Beets, Walnuts, and Escarole with Ricotta Salad - Galbani Cheese
Directions

In a large mixing bowl, toss mozzarella, beets, walnuts and escarole with sherry wine vinaigrette.

Distribute salad onto 4 or 6 salad plates.

Top each salad with a generous tablespoon of ricotta.

*Roasted Red Beets: Preheat oven to 400° f. Wash beets, individually wrap them in foil, and roast for 60-90 minutes, depending on size. Once cool enough to handle, peel skin using a paring knife or your fingers.

Tips
  • If you prefer, golden beets can also be used. Fresh fruit, such as strawberries or figs, is also a nice addition.
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