Waiter, there's a rabbit in my salad. Recipe

Ingredients

• Roasted Rabbit and Beet Salad
• The Rabbit:
• 2 rabbit hind quarters, cleaned and trimmed
• juice of 1 lemon
• Tbsp EV olive oil
• 1/2 Tbsp fresh rosemary
• 1/2 Tbsp fresh thyme
• 2 cloves garlic, minced
• kosher salt and fresh cracked black pepper tt
• Marinate all ingredients for 1-2 hours. Preheat oven to 350 F. Roast the rabbit for 20-25 minutes just until cooked through. Let the meat rest
• The Vinaigrette:
• 1 Tbsp balsamic vinegar
• 2 Tbsp extra vigin olive oil
• 2 tsp Dijon mustard
• 1/2 shallot, minced
• kosher salt and fresh cracked black pepper tt
• Mix all of the ingredients except for the olive oil. Slowly whisk in the olive oil until emulsified. Season.
• The Salad:
• 1 bunch spinach, washed & stemmed
• 1 cup pickled beets, sliced
• 1/2 cup toasted walnuts
• 1/2 cup blue cheese, crumbled
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