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Recipe by Serene Choo, Stratford Chefs School Serves 4-6 |
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| FOR VINAIGRETTE | |||
| 1/3 cup | Basil Flavoured Walnut Oil | ||
| 1/4 cup | Roasted Garlic Olive Oil | ||
| 2 tsp | Dijon mustard | ||
| 1 1/2 Tbsp | Raspberry Wine Vinegar | ||
| To taste | Salt and pepper | ||
| FOR SALAD | |||
| 2 pinches | Herbs from Provence | ||
| 1 whole | Garlic clove, sliced | ||
| 1 whole | Tomato, ripe (or several cherry tomatoes, halved) | ||
| 2 Tbsp | Roasted Garlic Olive Oil | ||
| 4 | Basil leaves, chiffonade (sliced into thin ribbons) | ||
| 1/4 cup | Pumpkin seeds, toasted and cooled | ||
| 1 Tbsp | Hemp seeds, toasted and cooled | ||
| 1 whole | Pear, ripe, sliced in 1/8" slices | ||
| 1/2 pound | Mixed salad greens | ||
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| Vinaigrette Directions: · To make vinaigrette, combine Dijon mustard, Kitchen Connaisseur’s Raspberry Vinegar, whisk well. · Slowly drizzle in Kitchen Connaisseur’s Walnut and Basil Oil and Roasted Garlic Olive Oil. Salt and pepper to taste. Chill until ready to use. Salad Directions: · Preheat oven to 300F. · Slice tomato into ¼” slices, drizzle Kitchen Connaisseur’s Roasted Garlic Olive Oil, sprinkle Kitchen Connaisseur’s Herbs from Provence, garlic, and salt and pepper. · Place in oven and bake for 30-40 minutes or until halved in volume. Cool and set aside. · Slice roasted tomatoes into thick julienne (1/4”) pieces if using tomatoes. · In a separate bowl, place salad greens and toss lightly with vinaigrette, toss in pumpkin and hemp seeds, some basil chiffonade, parmigiano-reggiano, roasted tomatoes, and pear slices. · To serve, lightly drizzle vinaigrette on plate, add rest of basil chiffonade, place a mound of mixed greens mixture. |
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