Between the maple mustard vinaigrette and slow roasted carrots, this treviso salad from Chef Jon Pong of Toronto’s Drake One Fifty is a satisfying meal in itself. For the perfect pairing, Pong recommends a 2016 Goose Island Gillian Belgian-style farmhouse ale.
This recipe focuses on the craft of cooking as opposed to the artistry. It’s composed of three ingredients that are allowed to taste like themselves: arugula, pears and beets.
The combination of arugula and basil makes this the perfect summer salad. You can also add other greens of your choosing or edible flowers, such as nasturtiums. Flank steak works best here as well because of its rich flavor.