Roasted Fig Salad with Warm Walnut Gorgonzola Dressing
This week's Guest Chef is Richard Brosseau, Executive Chef of Entre Nous Restaurant. I would definitely rate Entre Nous as one of the top 2 or 3 in St Thomas (I won't say the exact order since I don't want some of the others included in that elite list to be coming after me with their little chef's knives drawn!) The recipe he has given us this week is super simple but you'd never know it by the taste (isn't is amazing how some of the most delicious things can be prepared in minutes - here I am, taking all the mystery out of great cooking). Please try...
- 16 dried Figs, each cut into 3 pieces
- 8 oz Gorgonzola Cheese
- 6 oz whole Walnuts
- 4 oz Olive Oil
- 2 oz Balsamic Vinegar
- 1 oz dry White Wine
Mix first 5 ingredients and spread in shallow
baking pan. Roast in 400 degree oven for 6 minutes. Remove tray from oven and
deglaze with wine.
- 6 bunches mixed baby greens (I would interpret this as about 6 cups)
- 1/2 head Radicchio
- 2 heads Belgian Endive
- 16 Flambouyant Leaves (if you live in a tropical area this is possible
otherwise I'd say this is optional - salads are really loose)
Clean
and rinse lettuce in ice water. Drain and dry well. Assemble lettuce on plates
(four of them is the recommended number) and divide figs and dressing among them
(evenly! ...although there is a little tradition called "cook's treat" - I leave
it up to your conscience).
by Vivian Bryan