Microgreens with Red Wine Beets & Red Pears

Chef Clark Myers sets quite the scene with this salad, with microgreens stealing the show. Although he utilizes a blend from Jackson, Wyoming’s Vertical Harvest, he suggests using any spicy blend or mustard microgreens. Should you find yourself with leftover vinaigrette, don’t shy away from adding the sweet and tangy condiment to any salad or vegetable.

Microgreens with Red Wine Beets & Red Pears

Yields: 4 servings

1 cup dry red wine, such as Syrah or Cabernet Sauvignon¼ cup granulated sugar1 Tbsp fresh thyme leaves2 large beets, peeled and cut into ½-inch pieces2 Tbsp champagne or white wine vinegar1 Tbsp mustard seeds1 tsp minced fresh garlic1 tsp minced shallot¼ cup extra virgin olive oilcracked black pepper, to tastesalt, to taste1 package (3 to 4 oz) microgreens, preferably spicy blend or mustard variety2 red pears (such as red Anjou or Bartlett), thinly sliced¼ cup shelled pistachios, toasted and chopped

In 2- to 3-quart saucepan, add wine, sugar and thyme; heat to boiling over medium-high heat. Add beets and cook until fork-tender, stirring occasionally. With slotted spoon, transfer beets to bowl to cool. Remove and discard all but ¼ cup wine mixture from saucepan.

To wine mixture in saucepan, add vinegar, mustard seeds, garlic and shallot; heat over medium heat until mixture boils. Reduce heat to low and simmer just until mixture thickens to the consistency of a loose syrup. Remove saucepan from heat; allow mixture to cool to room temperature.

When wine mixture is cool, drizzle in oil very slowly while whisking vigorously to emulsify vinaigrette. Stir in salt and pepper to taste.

Divide microgreens between each of four salad plates; top with pears, beets and pistachios. Drizzle vinaigrette over salads to serve.