Posted: Jan 9, 2013 11:30 AM
Updated: Jan 9, 2013 12:52 PM
Butterleaf Salad with Poppy Seed Vinaigrette
Butter leaf core, quartered into wedges 1 each
Crème Fraiche 1 oz.
Manchego, grated ¼ oz.
Chopped Pistachios 1 tbsp.
Cut Chives 1 pinch
Pomegranate Seeds ½ oz.
Poppy Seed Vinaigrette:
Raspberry Vinegar 3 cups
Red Wine Vinegar 3 cups
Blend Oil 8 cups
Honey 2 cups
Dijon Mustard 2 tbs.
Poppy Seeds 2 tbs.
Egg Yolks 4 tbs.
In a blender combine raspberry vinegar, red wine vinegar, honey and Dijon. Once ingredients are combined, slowly pour in oil and blend. Season with salt and pepper and add poppy seeds.
Smear Crème Fraiche down the middle of a wedge. Place wedges in the smear and spread out evenly. Drizzle Poppy Seed Vinaigrette over the lettuce. Grate Manchego over dish. Finish with pistachios, chives and pomegranate seeds.
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