Saturday, November 19, 2011

Pear Salad with grape crostini

3C arugula or baby greens
1C shaved fennel
2 medium ripe pears, peeled, cored and thinly sliced
1/3C roasted almonds
6 thin slices focaccia bread, toasted in a 400F oven until crisp on both
grape chutney
8 oz. goat cheese, softened

3 Tbsp. pear vinegar
1 Tbsp. raspberry vinegar
2 tsp. honey mustard
6 Tbsp. olive oil
salt and freshly ground pepper

Toss the vinaigrette ingredients together in a jar and set aside.  Place the pears and fennel in a large salad bowl and toss with vinaigrette to coat.  Add the arugula and almonds and toss to coat.

Spread each crostini with goat cheese and top with some of the grape chutney.  Divide the salad among 6 plates and top each with one crostini.
Makes 6 servings

Grape chutney
2 Tbsp. olive oil
1/2C minced shallots (2 shallots)
1 Tbsp. minced garlic (3 cloves)
1 tsp. cumin seed
1/2C red seedless grapes
1/2C black seedless grapes
1C green grapes
1C diced red bell pepper (1 large)
1/4C golden raisins
1/4C cider vinegar
3 Tbsp. poblano chile pepper
1 Tbsp. minced fresh gingerroot
1/4C grape juice
2 Tbsp. light brown sugar
¼ tsp. kosher salt
2 Tbsp. Italian parsley leaves, coarsely chopped

Heat oil in a sauté pan over medium heat, add the shallots, garlic and cumin seed and sauté until fragrant – about two minutes.  Add the grapes, bell pepper, raisins, vinegar, chili and gingerroot.  Reduce heat to medium-low; cover pan and let chutney simmer for 15 minutes.  Remove the lid and stir in the grape juice and brown sugar.  Continue to simmer, stirring often, until most of the liquid is evaporated – about 15 minutes.  Remove chutney from the heat and stir in the salt and parsley; let cool.
MAKES:  1-1/2C

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