Recipes

Salad

Haricot Vert & Pear Salad

YIELD:
Serves 6
CHEF:
Brian Streeter
Pairs well with:
Chardonnay Reserve, Carneros, Napa Valley

Chef Brian Streeter shares his recipe for Haricot Vert & Pear Salad. It’s both tangy and sweet, creamy and crisp. Enjoy this wonderfully fresh and crispy salad with Cakebread Cellars Chardonnay Reserve.


Ingredients

8 oz. haricot vert beans
1 head frisee lettuce
1 Bartlet Pear
1/4 c. hazelnuts
8 thin slices Proscuitto di Parma

Vinaigrette:
2 T. apple cider vinegar
1 tsp. dijon mustard
1 shallot, minced
1/4 c. hazelnut olive oil
1/4 c. olive oil
salt & pepper


Salad:

Trim the tops off of the haricot vert. Bring a large saucepan of salted water to a boil. Cook beans for about two minutes until tender. Taste one to check. Drain and run under cold water to stop the cooking and preserve the color. Place in a large mixing bowl and set aside. Trim off the core and any dark green leaves from the frisee. Tear the pale yellow center leaves into bite size pieces. Wash and spin dry in a salad spinner. Add to the haricot vert. Toast the hazelnuts in a preheated 350°F until light brown, about 10 minutes. Remove to a mesh strainer set over the sink or another bowl. Cover with a damp kitchen towel and allow to steam for five minutes. Rub the kitchen towel back and forth against the strainer to remove most of the skins. Transfer to a cutting board and chop with a sharp knife. Add to the bowl with the other ingredients. Cut the pear in half, remove the core and slice into thin slices. Add to the above ingredients.


Vinaigrette:

To make the vinaigrette, combine the vinegar, shallot and mustard in a small stainless steel bowl with a pinch of salt and a little freshly ground black pepper. Slowly whisk in the two oils. Toss with enough of the vinaigrette to coat. Place a slice or two of proscuitto on a cold plate in a circular pattern. Mound a handful of the salad in the center of the proscuitto.

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