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Wisconsin Feta And Vidalia Onion Tart With Shaved Fennel And Mixed Green Salad, Pickled Beets And Apple Vinaigrette

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Ingredients

Savory Tart Dough:

6 cups all-purpose flour

2 egg yolks

2 whole eggs

Pinch of kosher salt

1 pound butter, chilled and cut in small squares

2 tablespoons cold water

Feta & Onion Mixture:

5 pounds Vidalia onions, peeled and julienned

2 ounces clarified butter

8 ounces heavy cream

4 eggs

1 1/2 pounds Wisconsin Feta cheese, crumbled

6 ounces fresh herbs of choice, such a tarragon, parsley and mint, chopped

Salt to taste

Black pepper to taste

Vinaigrette:

1 ounce apple cider vinegar

1 tablespoon sugar

2 tablespoon Dijon mustard

3 ounces (scant 1/3 cup) canola oil

Sea salt to taste

Freshly ground black pepper to taste

Salad:

1 fennel bulb, shaved

1 red onion, peeled and shaved

1 pound mesclun greens

4 ounces Apple Cider Vinaigrette (see above)

4 ounces pickled beets, diced

Reduced Balsamic vinegar for garnish, optional

1/2 cup chives, chopped, for garnish

2 each Granny Smith apples, peeled, seeded and julienned

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