Clever, simple, healthy food ideas

Favorite New Salad

I had this salad at Actual Cafe earlier this week and I've been wanting to try and make it myself ever since. I cooked the shallots too long — it's hard to get them really browned but not burned, so take your time and don't multi-task like I did! I added a few ingredients of my own, and I think it makes a really rich and satisfying salad.

Beet & Fennel Salad with Carmelized Shallots

Ingredients:

• Mixed Greens
• Arugula
• 1/2 c shaved fresh fennel
• 1 c beets
• 1/2 c cooked chicken
• 1/4 c walnuts
• 3/4 c shallots
• 3/4 c balsamic vinegar 
• 2 T olive oil

1. Saute shallots in 1T olive oil on medium-low heat until browned on all sides.
2. Remove shallots and add 1/2c balsamic vinegar. Cook until it reduces, about 5 minutes. Keep moving the liquid in the pan to expedite the reduction process. When vinegar is reduced (becomes thick and slow-moving) turn off heat.
3. Slice fennel very thinly and mix with greens. Add walnuts and beets.
4. Toss salad mixture with 1T olive oil. Add balsamic reduction and toss thoroughly to coat.
5. Add shallots as garnish on top and serve.