Dressing:
3 Tbsp. LG Grilled Lemon White Balsamic Vinegar (or Sicilian Lemon White Balsamic Vinegar)
1/4 cup tahini
2 Tbsp. LG Maple Dark Balsamic
4 Tbsp. LG Mild/Medium Extra Virgin Olive Oil
Pinch of salt and pepper
splash of water (to help with consistency)
Method:
-Shake all ingredients in mason jar and enjoy
Spiced Nuts:
2 Tbsp. LG Butter Infused Olive Oil
2 tsp. Epices de Cru Mild Curry Blend
2 tsp. sea salt
1 cup pecan halves (or nut of your choice)
Method:
-Heat olive oil on medium high heat. Toss in spice and pecans. Stir and toast for 5 minutes. Transfer to a plate to cool.
Salad Ingredients
3 leeks, sliced lengthwise and cleaned well
1 beet, peeled and quartered
2 Tbsp. LG Mild Extra Virgin Olive Oil
Sea salt and pepper to taste
1 cup cooked lentils
4 large handfuls of kale (spinach or baby greens work too)
Method:
-Preheat oven to 400F. Grease baking sheet with olive oil. Place beets and leeks on baking sheet. Drizzle with more olive oil, salt and pepper. Bake for 20 minutes or until beets are tender.
-Massage kale and place in salad bowl.
-Toss kale with roasted beets, leeks and lentils. Drizzle with tahini dressing and top with pecans. Enjoy!
Recipe by: Chef Lauren Marshall from Coastal Healing
From the Spice Night with Costas Cooking Class