Executive Chef David Feau of Wally's Beverly Hills
This sweet and savory salad isn’t your average beet and goat cheese salad. The addition of escarole, Japanese cucumber, figs, and pistachios makes this salad an excellent fresh and vibrant lunch option. — Angela Carlos, Cook Editor
This recipe is courtesy of Executive Chef David Feau of Wally's Beverly Hills.
Mix until well combined.
Divide the salad into two parts: add the Treviso and escarole to one bowl and mix with some dressing.
Add the cucumber, cabbage, beets, figs, and grapes to another bowl and mix with dressing.
Add the divided salad into one bowl and top with blue cheese, pistachio, and edible flowers.