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Winter Greens with Caramelized Parsnips
and Warm-Baked Goat Cheese
for
winter greens:
Use any combination of these greens, 3 oz per person:
- Arugula
- Mesclun
Mix
- Baby
Spinach
- Red
Leaf Lettuce
- Chicory
or Endive or Frisee
- Radicchio
- Green
leaf lettuce
- Anything
else that looks fresh and appealing!
for
caramelized parsnips:
note:
don’t be afraid to substitute pears, apples, butternut squash,
etc. Keep in mind that you may have to adjust your baking time,
however.
Peel
the parsnips (I use about 1/2 parsnip per person) and cut into
uniform sizes (size of the index finger works well). Heat roasting
pan in a 375 degree oven for about 10 minutes. Toss the parsnips
with a few tablespoons of butter (about 2 tablespoons butter for
every ½ lb parsnips) and sprinkle with ½ teaspoon
of coarse salt (kosher or sea is best). Roast for 15 minutes or
so – until they are soft and just starting to caramelize.
for
warm baked goat cheese:
Slice
goat cheese into ½ " rounds using dental floss or
a sharp knife. Coat and turn in panko breadcrumbs, (Japanese breadcrumbs)
are best. Bake goat cheese on parchement lined baking sheet for
6-8 minutes at 375 F, just before serving.
to
assemble:
Toss
greens with your favourite dressing (or see our suggestions below)
and portion onto plates.
Add
a generous handful of parsnips and drizzle each portion with one
or two teaspoons of honey. Top each portion with the warm baked
goat cheese. Enjoy!
basic
vinaigrette:
- ¼
cup lemon juice
- zest
of 1 lemon
- ¼
cup canola oil
- 1
Tablespoon honey
- 2
teaspoons grainy mustard
Whisk
lemon juice, zest, mustard and honey. Slowly drizzle in oil to
emulsify.
walnut
oil dressing:
- 1
clove finely minced garlic
- 6
T walnut oil
- 1
teaspoon Dijon mustard
- 2
Tbs red wine vinegar (or balsamic)
- salt
and pepper, to taste
Whisk
all dressing ingredients together. Keep tasting until oil/vinegar
proportions are to your liking.
If
you like a sweeter dressing, add honey or a teaspoon or two of
white sugar.
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