Make way for the 'maverick' of all salads: Maverick's Arugula & Pickled Vegetable Salad! Our friends at Maverick in San Antonio make this stunning salad with a tangerine dressing and a pop of pickled vegetables, including beets, shallots and carrots.
Bring all ingredients to a boil and pour over thin slices of carrots.
Place all Ingredients in a bowl over direct heat. Continually stir until the nuts have crystallized. Place them on a lightly oiled sheet pan and allow them to cool down. Then place them in a Cuisinart and blend well.
Slice the shallots very thin and place them in a bowl. Next bring all the ingredients to a boil and pour over the shallots and cover with plastic wrap. Cool until room temperature.
Blanch and peel beats. Then dice the beets and set them aside. Bring the water, salt, vinegar to a boil and remove from the heat. Add the garlic and dill then pour over the beets and cool down to room temperature.
To assemble the salad combine the carrots, arugula, beets and shallots. Toss the salad with the vinaigrette. Top the salad with the crushed nuts and goat cheese crumbles. Finish with a crack of black pepper.
This recipe is provided courtesy of Maverick in San Antonio.