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