BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

WINTER GREEN SALAD W/ ORANGE BLOSSOM HONEY & CHAMPAGNE VINAIGRETTE with CARAMELIZED PEARS (w. leroux)

By:


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.