(Serves Four)
(for the assortment of crisp lettuces)
Amt Ingredient
4 Belgian endive, trimmed and sliced
2 cups baby greens (baby red oak, frisse, Lolo Rosa as examples)
1 Granny Smith apple, sliced thin
(for the candied pecans)
Amt Ingredient
2 ozs. pecan halves
1 tbsp. sugar
salt
Cayenne pepper
(for the roasted tomato petals)
Amt Ingredient
4 ripe, Roma tomatoes (flesh and skin sliced away from core, liberally seasoned; very low-roasted until dehydrated)
(for the hazelnut vinaigrette)
Amt Ingredient
2 ozs. champagne vinegar
2 ozs. hazelnut oil
2 ozs. olive oil
to taste salt and pepper
1 tsp. Dijon mustard
1 tsp. sugar or honey
3 to 4 ozs. a high-quality Gorgonzola cheese, crumbled
Procedure:
• Slowly roast Roma petals; reserve until needed
• Season and lightly roast pecans; reserve until needed
• Whisk all dressing ingredients together, taste for a nutty, slightly acidic balance
• Assemble cleaned endive and greens on chilled plates
• Dress with tomato, cheese, pecans, and vinaigrette
Submitted by Robert G. Wysong, CEC, Executive Chef, The Sanctuary at Kiawah Island Golf Resort, Kiawah Island, S.C.
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