Northwest Berry Salad with Chevre

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!

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. *Holmquist Halzelnuts are specialty Hazelnut of superior flavor and shape.

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.

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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