BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSWINTER GREEN SALAD W/ ORANGE BLOSSOM HONEY & CHAMPAGNE VINAIGRETTE with CARAMELIZED PEARS (w. leroux)
As seen Nov 6, 2010 at THE DINNER SHOW with guest chef Will Leroux.
Ingredients:
5 leaves Rainbow chard, chopped
3 cups baby spinach de-stemmed
3 leaves of kale chopped1 head of Frissee, chopped
Vinaigrette
1/3 cup champagne
¼ cup champagne vinegar
¼ cup orange blossom honey
1T minced shallot
1 t minced parsley
¼ cup olive oil
1/3 cup canola oilSea salt/fresh pepper
Method:
Mix all greens, wash and spin. Re-chill at lease 30 minutes before serving.For Vinaigrette In a bowl add first 5 ingredient, mix. Slowly incorporate the oils with a whisk. Season with salt and pepper to taste.
Ingredients:
CARAMELIZED PEARS
2 Tablespoon unsalted butter
1 ½ Tablespoon brown sugar
4 pears (Seckle pears) or 3 Bartlett pears, peeled cored, large diced
Pinch of ground cloves
Zest of 1 orange-blanched
Method:
In a large saucepan heat butter and let fizz, add brown sugar, melt. Add pears and cook on medium heat until just tender. Remove from heat. Sprinkle with cloves and orange zest.
TO RECIPESprintable page