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Twilight Orchard Herb Salad

Twilight Orchard Herb Salad

The Twilight Orchard Herb Salad is a showcase of bold color and refreshing flavor. LivFarms’ Red Leaf lettuce forms a soft, ruffled base with a gentle sweetness and a hint of earthiness. Slices of ripe pear add a juicy, floral note, while thinly shaved fennel brings subtle anise aroma and crunch. Roasted carrots lend warmth and color, and a handful of plump blueberries provide sweet-tart bursts with every forkful. Creamy blue cheese and toasted walnuts round out the bowl, offering a satisfying richness and a nutty, crisp finish. Fragrant tarragon infuses the salad with its distinctive herbal aroma.
Each ingredient in this salad is chosen for its role in building texture and flavor. The pears, fennel, and blueberries combine for sweetness and freshness; while the roasted carrots add depth and earthiness. Toasted walnuts and creamy blue cheese balance the salad with crunch and tang. Tarragon brightens the entire dish and makes each bite inviting. Enjoy this salad as a vibrant meal on its own. Or you can pair it with a grilled chicken breast or seared salmon for added protein. Consider serving this with a light Honey White Balsamic Vinaigrette.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 1
Course: Salad
Calories: 418
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Red Leaf lettuce washed and torn
  • 1/2 small fennel bulb thinly shaved
  • 1/2 ripe pear thinly sliced
  • 1/2 cup carrots peeled and cut into sticks
  • 1/3 cup blueberries
  • 1/4 cup blue cheese crumbled
  • 3 tablespoons walnuts roughly chopped
  • 2 teaspoons extra-virgin olive oil (for roasting carrots)
  • 1 tablespoon fresh tarragon leaves coarsely chopped
  • Pinch sea salt and pepper (to taste)
  • 2 tablespoons Honey White Balsamic Vinaigrette (or dressing of choice)

Equipment

  • Chef’s knife
  • Cutting Board
  • Vegetable peeler
  • Small baking sheet
  • Mixing bowls
  • Tongs
  • Salad spinner (optional)

Method
 

  1. Preheat the oven to 400°F. Toss carrot sticks with olive oil, salt, and pepper. Roast on a baking sheet for 12 minutes, or until just tender and caramelized. Let cool.
  2. Arrange the Red Leaf lettuce in a large salad bowl. Add the shaved fennel and sliced pear.
  3. Scatter the roasted carrots and blueberries over the greens.
  4. Sprinkle with crumbled blue cheese and toasted walnuts.
  5. Add the tarragon leaves, reserving a pinch for garnish.
  6. Drizzle with Honey White Balsamic Vinaigrette. Gently toss the salad with tongs to combine.
  7. Garnish with remaining tarragon, adjust seasoning, and serve immediately.

Notes

Tarragon is the featured herb in this salad. It brings a unique, slightly sweet and licorice-like flavor, which pairs well with pears, fennel, and blue cheese. To maximize its flavor and aroma, chop tarragon leaves just before adding them to the salad, and reserve a few whole leaves for a fresh finishing touch. Tarragon’s oils are delicate, so it is best added at the end of salad assembly.
Nutritionally, tarragon is low in calories but provides important micronutrients, including vitamin A, vitamin C, iron, and manganese. According to a review published in Frontiers in Pharmacology (2019), tarragon contains polyphenols and flavonoids that act as antioxidants, supporting immune health and reducing inflammation. It has also been studied for its possible effects on blood sugar regulation. When combined with Red Leaf lettuce, pears, walnuts, and blue cheese, this salad becomes a source of fiber, healthy fats, and a range of vitamins and minerals. Enjoying fresh herbs like tarragon not only brings brightness to your meal but also delivers real nutritional benefits. The Twilight Orchard Herb Salad offers a beautiful balance of texture, flavor, and color, making it a nourishing and memorable dish for any occasion.

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