Early Spring Market Salad

• 6 baby carrots, shaved very thin, lengthwise
• 6 beets, baby, roasted, peeled, and quartered
• 2 tablespoons Marcona almonds, toasted and roughly chopped
• 1 tablespoon tarragon leaves
• 1 tablespoon cut chives
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 cup parsley leaves
• 1/4 cup tarragon leaves
• 1 teaspoon garlic, chopped
• 1/2 lemon, zest only
• 1/8 cup pecorino or parmesan cheese, grated
• 1 ball strachiatella or burrata, sliced into four pieces. Lay lengthwise on plates and lightly season with kosher salt

1. For the salad:In a mixing bowl combine the carrots, beets, almonds and herbs and season with salt and pepper.
2. Toss with olive oil and vinegar.
3. For the Dragoncello: In a food processor, pulse all ingredients together until they are finely chopped.
4. Then slowly drizzle in 1/4 to 1/3 cup extra virgin olive oil, depending on how thick you like it.
5. Season with kosher salt and fresh ground black pepper to taste.
6. For Serving: On four separate plates arrange the cheese and place the salad over the top so you can see all of the contrasting colors on the plate.
7. Drizzle dragoncello alongside and serve chilled or room temperature.

baby carrots, beets, marcona almonds, tarragon, chives, red wine vinegar, extra virgin olive oil, parsley, tarragon leaves, garlic, lemon, pecorino, strachiatella

Taken from www.foodrepublic.com/recipes/early-spring-market-salad-recipe/ (may not work)