Inspired by Helen Corbett's 1950's classic cookbook.
Ingredients
SERVINGS: 6-8 Serving(s)
Salad
- 8 ounces Capriole Goat Cheese rolled into small balls (18–24)
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- 4 heads Bibb lettuce
- 2 Texas pink grapefruit, peeled and sliced
- 2 blood oranges, peeled and sliced
- 2 avocados, peeled and sliced
Helen Corbett’s Poppy Seed Dressing
- 1 cup red onion, coarsely chopped
- ¾ cup sugar
- 1 tablespoon Dijon mustard
- ½ cup apple cider vinegar
- 2 cups peanut oil
- 1 tablespoon poppy seeds
- Pinch of salt
Instructions
Salad
Roll goat cheese balls in breadcrumbs and sauté in olive oil. Set aside. Arrange Bibb, grapefruit, orange and avocado on plate. Place 3 goat cheese balls on plate and drizzle with Helen Corbett’s Poppy Seed Dressing (below).
Helen Corbett’s Poppy Seed Dressing
Place red onion, sugar, Dijon mustard and apple cider vinegar in a blender and blend thoroughly. Slowly add the oil. Stir in poppy seeds and salt.
Please note that you will have plenty of this delicious dressing left over to savor for another occasion!
About this recipe
Chef Kathy Cary
