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RTD Food & Dining

Green Salad with Cacao Nibs, Dried Cranberries and Goat Cheese

By: Times-Dispatch Staff | From Richmond chef Sally Schmidt, owner of Sallyfood
Published: February 09, 2011

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Makes 10 servings.

1 pound baby arugula

1 pound fresh goat cheese, crumbled

2 cups dried cranberries

¼ cup minced shallots

½ cup red wine vinegar

1 tablespoon raw OR roasted cacao nibs, roughly chopped

¾ cup EACH: canola oil, extra-virgin olive oil

Salt and pepper

¾ cup raw OR roasted cacao nibs, for garnish

In a large bowl, combine the greens, goat cheese and cranberries.

In a one-cup jar with a tight-fitting lid, combine the shallots, vinegar, chopped cacao nibs, canola oil, olive oil, and salt and pepper to taste. Shake until emulsified. Check the seasoning and adjust with salt and pepper, if necessary.

Season greens with salt and pepper, then toss them with the dressing right before serving. Reserve any remaining dressing for another use. Garnish with cacao nibs and serve immediately.

From Richmond chef Sally Schmidt, owner of Sallyfood