baby-frisee-salad-232345.json

{
    "directions": [
        "Heat oven to 375\u00b0. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small saut\u00e9 pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.",
        "In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese."
    ],
    "ingredients": [
        "1/3 cup fig (or strawberry) jam",
        "1 tbsp olive oil",
        "1/4 tsp ground coriander",
        "4 red baby beets, peeled and diced",
        "4 golden baby beets, peeled and diced",
        "1/2 cup coarsely chopped pecans",
        "1 1/2 lb baby fris\u00e9e",
        "4 tbsp finely crumbled goat cheese",
        "5 tbsp sherry vinegar",
        "1 shallot, finely diced",
        "1 tbsp mustard seeds",
        "1 tbsp dry mustard",
        "1 tbsp honey",
        "3 tbsp olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Berry",
        "Leafy Green",
        "Nut",
        "Appetizer",
        "Low Fat",
        "Goat Cheese",
        "Pecan",
        "Beet",
        "Summer",
        "Self",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Baby-Fris\u00e9e Salad",
    "url": "http://www.epicurious.com/recipes/food/views/baby-frisee-salad-232345"
}