Executive Chef Jim Hunze
Spring 2005
The Salad
- 2 heads Belgian endive
- 4 ounces field green salad mix
- 2 green pears
- 4 ounces crumbled feta cheese
- 4 ounces candied walnuts
- 1/4 cup toasted pumpkin seeds
Cut the stalk end of endive approximately 3/4 inches to release the leaves. Place three or four leaves on the salad plate with the tips pointing out to the trim of the plate. Place 1 ounce of the field greens on top of the endive. Core the pears and slice into thin strips. Place on top of field greens. Place pumpkin seeds in food processor and chap until it is a course dust. Garnish lettuce with candied walnut, feta cheese and sprinkle with pumpkin seed dust.
The Dressing
- 2/3 cup olive oil
- 2/3 cup vegetable broth
- 1/2 cup cider vinegar
- 2 teaspoons Dijon mustard
- 1 large clove garlic
- 2 teaspoons each of salt and sugar
- 2 ounces Balsamic syrup
Place first 6 ingredients in a food processor and blend for two minutes. Dress each salad with 1 to 2 ounces of vinaigrette dressing and drizzle with Balsamic syrup.
