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Ingredients

Apple Cider Vinaigrette:
2 cups apple cider
2 ounces (1/2 cup) apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 tablespoons shallots, briefly sautéed and cooled
1 1/2 tablespoons fresh chopped chervil
3 ounces walnut oil
3 ounces vegetable oil
Sea salt, to taste
Freshly ground pepper, to taste

Crispy Beets:
6 baby beets, sliced paper-thin
Oil for frying (heated to 375°F), as needed
Sea salt, to taste

Salad:
4 cups (12 ounces) baby arugula
2 cups (6 ounces) baby spinach
1 cups dried cranberries, plumped in port wine
3 Granny Smith apples, sliced thinly
1 bunches green onions, roasted and diced
1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese

Description

Eat Wisconsin Cheese