Well, I was planning on going to the 12:10 holy communion at the Anglican church close to my work. Unfortunately, my boss only let me have a break at 2:30, so that was out. But after my odd, odd experiences, I needed some quiet. So I went to my other place of worship - the library.
Salad has been popular since Roman and Greek times. It evolved as human history evolved. As there was more culinary integration through trade, spices and different ingredients were introduced. 'Sal' comes from salt, was the main ingredient in the dressings, and so the word salada, and then salate, and finally salad evolved. I don't think there is a more versatile dish, with a variety of textures, flavors and ingredients, it is the easiest thing to create.
6 small beets, scrubbed, tops and ends cut off
1 bag baby greens, or (as pictured above) spinach
1 pear, cut into small chunks
fresh goat cheese
1/2 c. candied walnuts
50 grams prosciutto (cut into strips)
1/2 shallot, minced
1/2 small lemon, juiced
1/2 orange, juiced
1 tsp orange zest
1/2 tsp dijon mustard
2 tbs olive oil
2 tsp. brown sugar
several chunks (about 4/5) of good Australian candied ginger, minced
salt to taste
pepper to taste
1. Preheat oven to 400F.Wrap beetroot individually in tinfoil. Place in oven, cook for 45 mins to 1 hour. Remove from oven and cool. Once cool enough to handle, peel off the skin. Cut into rounds or quarters.
2. While cooking the beets, crisp the prosciutto strips in a frying pan with a touch of oil. Remove when slightly brown.
3. Mix the last 10 ingredients well (a blender usually works the best, but if you have to do it by hand, just get that wrist going!).
4. Divide the greens, pear, beets, and prosciutto evenly between plates. Crumble goat cheese (or feta if you are in a bind and have none) on the top. Drizzle the vinaigrette on top.
5. Pray. Eat. Enjoy.