Farm Fresh Chopped Salad

Adapted from Chef Nischan's "Use a Spoon" Chopped Salad

1 cup white balsamic vinegar
1/2 cup fig infused white balsamic vinegar
3 celery ribs, cut into 1/4 inch dice
2 medium carrots, peeled and cut into 1/4 inch dice
1 large red bell pepper, seeded, membranes removed and cut into 1/4 inch dice
1 apple, peeled, cored and cut into 1/4 inch dice
1 plum, thinly sliced
1/2 large cucumber, peeled, seeded and cut into 1/4 dice
1 cup chopped baby greens
1 cup chopped arugula
1 cup thinly sliced Napa cabbage
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper, to taste
 1 1/2 cups crumbled goat cheese
1/2 cup almond slices, toasted
1 large organic hard boiled egg, sliced

In medium-sized saucepan, bring vinegars to a simmer over medium heat  Add celery and carrots; remove pan from heat and set aside to cool.

When vinegar is cool, add red peppers.  Cover and refrigerate until cold.  Strain chilled vegetables, reserving vinegar and vegetables separately (save vegetables for other salads or to munch on).

In large bowl, toss together apple, plum, cucumber, baby greens, arugula and napa cabbage.  Add 1/4 cup of reserved vinegar and olive oil, and toss well.  Season to taste with salt and pepper.  Add goat cheese and almonds to the bowl and toss to mix.

Divide salad among 6 plates.  Top each serving with 1-2 slices egg.  Serve.

This printable recipe is from Jeanette's Healthy Living.