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Baby Arugula and Frisee Lettuce Salad with Chocolate-Chili Dressing

Ken Gladysz, Executive Chef at The Hotel Hershey

2 ounces baby arugula
4 ounces frisee, yellow center leaves cleaned and trimmed
4 shallots, minced
2 peaches, medium-size, cut in half, seeded and cut into thirds
1 ounce sliced almonds, toasted
2 ounces goat cheese
6 ounces Hershey's Chocolate-Chili Dressing
Fresh black pepper, to taste

2 tablespoons Hershey's Chocolate Syrup
1 teaspoon honey
1/4 teaspoon dijon mustard
2 teaspoons chili powder
2 ounces champagne vinegar
3 ounces vegetable oil
4 ounces olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper, fresh ground

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In clean stainless steel bowl, mix chocolate syrup, honey, mustard, chili powder and vinegar. Combine oils and slowly add to chocolate mixture, whisking to fully incorporate. Add salt and pepper, mix well. Taste and adjust seasonings if necessary. Set aside until ready to serve.

For each salad, arrange three peach slices evenly around plate. Evenly spread 1/2 ounce of the baby arugula around each plate. Evenly spread one ounce of the Frisee around each plate. Sprinkle 1 teaspoon shallots and 1/4 ounce toasted almonds evenly over each salad. Crumble 1/2 ounce goat cheese over each salad. Evenly pour 2 tablespoons dressing over each salad. Add freshly cracked black pepper over each salad and serve.

Yield: 4 servings salad; 1 cup dressing


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