Recipe Courtesy of Chef Jojo Vasquez of The Plantation House, Kapalua Maui
Makes 4 salads
2 C Surfing Goat Dairy Chevre
2 medium red beets, roasted, recipe follows
1 Chiogga beet, peeled and shaved thin for garnish
¼ C olive oil
3 Tbsp sherry vinegar
Macadamia nut dukkah, recipe follows
Edible flowers: begonias, nasturtium, chive flowers, marigolds
Macadamia Nut Dukkah
2 Tbsp coriander seeds
2 Tbsp caraway seeds
2 Tbsp poppy seeds
2 Tbsp black sesame seeds
2 Tbsp white sesame seeds
2 Tbsp panko
3 Tbsp macadamia nuts, crushed
1 Tbsp fennel seeds
Salt and pepper to season
Roasted Beets- Preheat oven to 375° F, lightly oil beets then wrap them in foil. Rest wrapped beets on a baking sheet and roast for about an hour or until tender through the center. When cool enough to handle, peel skin and then dice beets.
Macadamia Nut Dukkah- Preheat oven to 375° F. Mix all ingredients and lay on baking sheet. Toast in oven for 5-8 min checking not to burn. Blend in coffee grinder in small batches. Season with the salt and pepper.
PLATING AND PRESENTATION:
With the oven heated to 375°, place goat cheese in a baking dish and warm for 4 min. In a mixing bowl, marinate beets with oil, sherry vinegar, 2 table spoons of the dukkah and season.
On the plate, dollop the warm goat cheese first. Dress goat cheese with the marinated beets and add more dukkah for texture. Finish with Alaea salt and edible flowers.