July 5th, 2010
Northwest Berry Salad with Chevre Recipe
It’s berry season in Washington State and we have a wonderful array of fresh berries available to play with. This delicious summer berry salad is accented with Goat Cheese and finished with candied Holmquist Hazelnuts. The Holmquist Hazelnuts are a delightful, special hazelnut grown locally in Lynden, Washington. They have a full, nutty flavor in an almond shape.
When designing the presentation for this plate I wanted to do a rectangular shaped design rather than the traditional “mound ‘o greens” design. This would allow me to do a strip of the raspberry vinaigrette on the front edge of the plate and offer contrast to the presentation.
Northwest Berry Salad with Chevre
|
1
5
5
8
8
3/4
1 1/2
2 |
Oz
Each
Each
Each
Each
Oz
Oz
Oz |
Rasp Balsamic Vinaigrette (see below)
Raspberries
Blackberries
Blueberries
Candied Hazelnuts (see below)
Chevre, crumbled
Rasp Balsamic Vinaigrette
Spring Mix |
Procedure:
Lightly toss the spring mix and 1 Oz of Vinaigrette.
With the remaining 1/2 Oz of vinaigrette, decorate the edge of the plate.
Arrange the greens on the plate.
Scatter most of the Blackberries, Blueberries, Raspberries and chevre around the edges of the greens with a few over the top.
Top with candied Hazelnuts to finish.
Serve and Enjoy! |
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|
Candied Holmquist Hazelnuts
|
Star Anise |
1 |
|
Ea |
Cloves |
2 |
|
Ea |
Cinnamon Stick |
1/2 |
|
Inch |
Dry Orange Peel |
1 |
|
Tsp |
Cayenne Pepper |
1/8 |
|
Tsp |
Brown Sugar |
1/2 |
|
Cup |
Holmquist Hazelnuts, unseasoned, raw |
1 |
|
Cup |
|
Procedure:
|
In a spice grinder, grind Anise, Cloves & Cinnamon to the consistency of Sugar. Transfer to a mixing bowl. |
Add remaining spices and mix well. |
Toss hazelnuts in mixture and coat well. Arrange on a silpat. |
Place in a 300 degree oven and bake until glazed, about 20 minutes. |
Remove from oven – DO NOT TOUCH NUTS until cooled!! |
Let cool to room temp before being served (about 20 minutes). |
Store in an air-tight dry container at room temp. |
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*Holmquist Halzelnuts are specialty Hazelnut of superior flavor and shape. |
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|
Do Not Touch the Nuts when they come out of the oven!!They will be like napalm, the sugar will stick to your skin and burn you. |
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Raspberry Vinaigrette
|
Raspberry Vinegar |
2/3 |
|
Cup |
Shallots, finely minced |
2 |
|
Tsp |
Balsamic Glaze |
4 |
|
Tsp |
Raspberry Puree |
6 |
|
Tbl |
Thyme, Fresh chopped Fine |
1 |
|
Tsp |
Honey |
2-3 |
|
Tbl |
Sea Salt |
Pinch |
|
|
White Pepper |
Pinch |
|
|
Pomace Olive Oil |
2/3 |
|
Cup |
Canola Oil |
2/3 |
|
Cup |
|
Procedure:
|
|
Combine first 8 ingredients in a bowl and mix well. Add to a blender or food processor.
Combine the oils into one easy to pour container.
With the blender turned on, slowly drizzle the oil into the mixture until emulsified.
Note: After the vinaigrette rests for a time it may need to be whisked again to emulsify.
Store in refrigerator. |
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