Baby Arugula Salad & Squash Blossoms

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by Chef Gio Osso, Virtu

azfamily.com

Posted on July 26, 2013 at 11:10 AM

Updated Friday, Jul 26 at 11:12 AM

Baby Arugula Salad with Grilled Peaches and Summer Fruits
Serves 2

Ingredients for salad
12 oz baby arugula
¼ cup raspberries
¼ cup blueberries
¼ cup blackberries
¼ cup grated pecorino cheese
¼ cup salted toasted sunflower seeds
S&P to taste

Ingredients for peaches
2 ripe peaches
1 Tbspn honey
Pinch of salt and pepper

Ingredients for the dressing
¼ cup chardonnay vinegar
¾ cup grape seed oil
1 tspn minced shallots
1 tspn honey
S&P to taste


Procedure
In a mixing bowl whisk shallots, vinegar and honey. Drizzle oil into vinegar  while mixing vigorously. Season with salt and pepper to taste and set aside for flavors to marry.
Cut peaches in half and drizzle with honey, salt and pepper. Grill peaches until just charred. Transfer peaches to a baking dish and place into a 350 degree oven until fork tender. Let cool and remove pit. Cut peach in half again to serve.
In another mixing bowl combine all ingredients except for cheese and toss with just enough vinaigrette to coat the arugula. Season with salt and pepper. Top salad with grated pecorino cheese and drizzle balance of vinaigrette over the salad. Place peaches on side of salad.
*This salad can be made into an entrée by adding your favorite grilled chicken or fish recipe


Goat Cheese Stuffed Squash Blossoms
Serves 2

Ingredients for the blossoms
6 ea. Squash blossoms cleaned
6 Tbspn goat cheese
1 Tbspn chopped pecans
1 tspn chopped chives
2 tspn honey
S&P to taste

Ingredients for the batter
1 cup all-purpose flour
1 egg yolk
1 cup soda water
½ tspn smoked paprika
S&P to taste

Ingredients for the honey
¼ cup honey
1 Tbspn lemon juice
Zest of 1 lemon

Procedure
Set a table top fryer to 350 degrees or use a thermometer in a sauce pot half filled with oil of your choice.
Rinse blossoms clean and pat dry. Set on a paper towel and set aside.
Bring the goat cheese to room temperature so it’s easier to manipulate. Add honey, pecans, chives and season with salt and pepper.
Unfold each blossom leaf and stuff the center with the goat cheese mixture. Fold over each leaf enclosing the goat cheese into the center. Refrigerate for 2 hours to firm up the goat cheese.
Mix all ingredients for the honey and let sit for 30 minutes
In a mixing bowl whisk all ingredients for the batter to the consistency of a thick pancake batter. Season with salt and pepper.
Once blossoms are chilled, dip them one at a time in the batter and straight into the oil, slowly lowering them. Fry until golden brown and serve with lemon honey.

 

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