Salmon roe and beet salad

This easy-to-make dish was inspired by a salad presented by Buddha Lo, executive chef of Huso New York's first-ever caviar “speakeasy.” This shoe-box-sized restaurant belongs to the Madison Avenue mini gourmet food shop specializing caviar, roe, foie gras, truffles and specialty cheeses.  What I liked about this colorful salad is all the texture contrasts: the pop of the bright orange salmon roe, the crunch of the almonds and the seductive smoothness of the bright white goat’s milk cheese.  It is sure to wow your guests but will not break the bank in doing so.

Ingredients:

6 medium-sized Belgium endive, including red ones.  (Red radicchio can also be used.)

6 medium-sized roasted beets, cut into ½-inch cubes

6 Tablespoons fresh goat’s milk cheese

4 Tablespoons Marcona Spanish  almonds

1.75 ounces (50 grams) Pacific salmon roe

For the dressing:

¼ cup Extra-virgin olive oil

½ Tablespoon aged Balsamic vinegar

1 Tablespoon regular Balsamic vinegar

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Chive leaves, for garnishing, optional

Cooking instructions:

1.       Wash, dry and cut endive into ½-inch slices. Divide between four plates.

2.       Top with cubed beets, evenly divided.

3.       Crumble goat’s milk cheese on each salad.

4.       Top with salmon roe.

5.       Put all ingredients for the dressing in a small bowl and whisk together.

6.       Drizzle 1 tablespoon of dressing over each salad. (Save any remaining dressing for another use.)

7.       Lay two leaves of chive on top of each salad.

Wine recommendations: Dry sparkling wine such as Prosecco or California sparkling wine; Chenin Blanc; Gewurztraminer; or Rosé.

Serves: 4