Chef Luc Jean - September 2017
Salad Ingredients (yield: 1 salad)
- 30g Arugula
- 50g Bartlett Pears
- 30g Candied Walnuts
- 20ml Dijon Vinaigrette
- 12g Crumbled goat cheese
- 6 Slices Beetroot
- 2 Pear chips
Method
- Cut the pears in half and remove the core.
- Shave the halves into thin strips using a Japanese mandolin.
- Put the shaved pear and arugula in a stainless steel bowl and mix with the Dijon vinaigrette
- Foldin the goat cheese and candied walnuts
- Peel the beetroot and thinly slice into rounds
- Lay the rounds in a circular pattern on a plate to form a circle
- Put the salad in themiddle of the beet circle.
- Garnish the salad with pear chips
Pear Chips Ingredients (Yield: 40 chips)
- 3 Bartlett Pears
- 200ml water
- 125g Granulated sugar
Method
- Preheat oven to 285F
- Bring the water and granulated sugar to a boil.
- Shave the pears paper thin.
- Line 2 sheet pans with parchment paper.
- Dip each slice in the syrup and lay out flat on the parchment paper.
- Put the pan in the oven and cook for 1.5 hours until the pears are lightly golden and dehydrated.
Candied Walnuts Ingredients (Yield: 1 KG)
- 500g Walnuts
- 100ml Honey
- 125g Brown sugar
- 1/2 tsp Salt
Method
- Preheat oven to 325F
- Line sheet pan with parchment paper
- Warm the honey up in a large pot
- When the honey is hot add the walnuts
- Sprinkle the brown sugar and salt to combine
- Spread the coated walnuts on the baking sheet and bake in the oven for 12 to 15 minutes
Dijon Vinaigrette Ingredients (Yield: 500ml)
- 2 Tbsp Dijon mustard
- 2 Tbsp Granulated sugar
- 2 Tbsp White vinegar
- 2 Tbsp Water
- 250 ml Canola oil
- 75 ml Olive oil
- 1/2 tsp Salt
- 1/2 tsp Pepper