Thursday, November 13, 2014

Sierra Mar Winter Green Salad

Salad Ingredients
   1 head radicchio
   1 head black kale
   1 cup small mache leaves
   1 apple
   2 cups fromage blac
   1 cup cooked red quinoa
   1 cup pomegranate seeds
   1 ripe Ruyu Persimmon
   4 tbs Quince-ver jus vinaigrette

   4 tbs finely chopped quince
   1 tsp chopped ginger
   1 tsp chopped shallot
   2 tbs honey
   1 cup white ver jus
   2 ea. cloves
   2 ea. star anise
   1 cup apple juice
   1/2 cup riesling vinegar
   2 cup olive oil

  • Cook ginger and shallot with olive oil, add diced quince, honey and caramelize
  • Add ver jus and cook slowly until soft, cool
  • Blend in food processor, add cooled quince mixture, apple juice and vinegar
  • Blend until smooth slowly adding olive oil. 
  • Season with salt and more Riesling vinegar if needed
Finishing the Salad
  • Fine cut the radicchio and Kale 
  • Toss the kale and radicchio with mache greens, sliced apple, sliced persimmon, quinoa, pomegranate and vinaigrette
  • Season to taste with Salt and pepper
Serves up to 4

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