Salad of Winter Beets; Nicholson’s Pub

Served with roasted pork belly, goat cheese mousse, frisee greens and a sherry vinaigrette.

Roasted Beets

  • Dice all beets.
  • Toss with salt, pepper and oil.
  • Bake for 1 hour at 350 degrees.

Pork Belly

  • Season pork belly with salt and pepper.
  • Bake in the oven at 250 degrees for 6 hours.
  • Let chill overnight and cut into small pieces.
  • Reheat over medium heat in a pan with a little oil.

Goat Cheese Mousse

  • 1/2lb fresh goat cheese.
  • 1/4 cup heavy cream.
  • Salt and pepper to taste.
  1. In a mixer with the paddle attachment whip the heavy cream and goat cheese together.

Sherry Vinaigrette

  • 1 cup sherry vinegar.
  • 4 ounces of honey.
  • 5 ounces of olive oil.
  • Salt and pepper.
  1. Mix the honey and sherry together.
  2. Whisk in the oil and form an emulsion.
  3. Season to taste with salt and pepper.
  4. Use to season the greens.