Description
Recipe by Serene Choo, Stratford Chefs School
Serves 4-6
Printable Recipe
Ingredients
| 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 |
Instructions
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.
Reviews
There are no reviews yet.