The Washington Times - May 26, 2008, 05:38PM

A supreme goat cheese salad - Crafted by Chef Joseph Parsons at Barton G’s restaurant, Miami, Florida

By Jacquie Kubin


Barton G’s restaurant in Miami Beach, Florida is one of my favorite food destinations and Chef Joseph is one of my favorite chefs!  

Chef Parsons provides a unique blending to his plates, and I love discovering the sweet, tart and salty along with the hidden unami, or savory layer, of each dish. 

This salad contains a hidden surprise in the creamy goat cheese hidden beneath the tart vinaigrette laden greens and very sweet beets. 

Of all the salads I have eaten, it is my favorite salad of all.


Supreme Goat Cheese Salad by Chef Joseph Parson

Goat Cheese Salad:

-4oz. Baby Arugula

-2oz. Slow roasted golden, red, and candy stripe mini beets (cut in quarters)

-2oz. goat cheese puck, crusted with 1/2 oz. coarse chopped candied pecans.

-2ea. Mission figs, cut in half.

-1oz. brown balsamic vin.

Brown Butter Balsamic Dressing:

-1# Whole Butter (Browned)

-1 c. Balsamic Vinegar

-salt and pepper to taste!

Blend ingredients.

Roasted Beets with Figs

Clean beets of any hard skin, stems, root trails and/or dirt.  Boil 2 quarts of water and boil beets for about 10 minutes, until fork tender, but still very firm.  

Remove, rinse in very cold water.  

When cool enough to handle, peel skin from beets, and cut into quarters. Clean figs and cut into halves. Drizzle with just a bit of olive oil, mix well and place on baking sheet.  Bake at 350 degrees F until bite tender. Let cool before serving. 

Candied Pecans


2 1/2 cups pecan halves 

1 Teaspoon vanilla extract

2 Egg Whites, Whipped with Vanilla Extract 

1 cup granulated sugar

1 teaspoon cinnamon

1 teaspoon Cayenne pepper/

3/4 teaspoon salt

Coat pecans with whipped egg white and vanilla and let drain till moist, but not drippy wet.  Dredge pecans in sugar-cinnamon mixture.  Add Cayenne Pepper if you wish a bit of kick (which is great with the goat cheese).

Place pecans on flat packing sheet and roast for 20-25 minutes at 300 degrees

Turn out onto waxed paper and separat nuts, let cool and chop. 

Assemble by placing goat cheese in center of plate, mounding greens that have been dressed with vinaigrette around and over the cheese.  Dress the salad with the beets and figs by dividing and placing at the base of the salad. 

A supreme goat cheese salad!

Jacquie Kubin is Editor and Publisher of Donne Tempo Magazine and proud to be a foodie! Visit Donne Tempo for more food and drink recipes, great travel stories, book and movie reviews!

Do you have a favorite restaurant or dish?  If so, email Jacquie or post a comment here and I will see if I can get the chef to share the recipe with us.