Fire Roasted Winter Salad

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by Chef Craig Leeser

azfamily.com

Posted on November 16, 2009 at 10:09 AM

Updated Monday, Nov 16 at 10:31 AM

Ingredients:
3 oz.             baby arugula
1 cup            roasted butternut squash
2 cup            red kale, sauteed
1 Tbsp.         toasted pumpkin seeds
1 fl oz.           red wine soaked feta
1 fl oz.           cranberry vinaigrette

Garnish:
2.5               black mission figs, halved
1 Tbsp.        bacardi 151
optional       roasted brussel sprouts.

Ingredients:
Soak feta in red wine 4 to 24 hours in advance.
Toss arugula and kale with cranberry vin.
Place in center of plate.
Top with diced, roasted butternut squash and optional brussel sprouts.
Garnish top of salad with red wine soaked feta
Garnish outside of salad with figs
Squeeze rum around outside of plate and set on fire.
Alcohol will burn off in 5 - 10 seconds.

Yield: 2 servings


Cranberry Vin Ingredients:
Cranberries, juiced
1/4 cup  agave nectar
1/4           cider vinegar
1              garlic clove
1 tsp.       allspice
Salt and pepper to taste
1/2 cup     grape seed oil
 

Cranberry Vin Instructions:
Place all ingredients except for oil in food processor.
Turn on high and slowly drizzle in oil.
Leave processor on until well emulsified.

Yield: 2 cups dressing
Refrigerate good for 10-12 days
 

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