Berry, Tomato, and Beet Salad

Ingredients:

• 1/2 pint California Giant Strawberries, cut in halves

• 1 pint California Giant Blackberries

• 1 pint California Giant Blueberries

• 1 Gold Beet

• 4 Cipollini Onions

• 6 oz Tomato Medley, split in ½

• 8 oz Goat Cheese

• 1 1/2 cups Balsamic Vinegar

• 4 oz Pumpkin Seeds/Pepitas

• 2 tbsp. Sugar

• Black Finishing Salt

• Micro Greens for garnish

• 4 Tsp. Extra Virgin Olive Oil

Directions:

1. Place the vinegar, ½ pt. black berries, sugar and the Cipollini onions in a sauce pot and simmer until the vinegar reduces by 2/3. Let cool down, remove the onions and puree in the blender.  After smooth strain with a fine chinois.  Reserve chilled.  Cut the onions in ¼ and chill.
2. Peel and cut the beet in ½. Steam for 30-45 min until soft.
3. Toast the pumpkin seeds in a 350-degree oven for 5 min. Cool at room temperature.
4. Crumble the goat cheese, keep chilled.
5. Combine the remaining berries, tomatoes, and 2 tbsp. of the glaze. Let marinade for 10 min.
6. Using a brush paint on the plate with the glaze.
7. Slice the beet and arrange on the plate. Continue with the berry tomato mix and the onions.
8. Top with the crumbled goat cheese, pumpkinseeds/pepitas and drizzle the olive oil.
9. Garnish with the micro greens and finish with the black salt.