BUTTERNUT HARVEST SALAD
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 1 flozVinaigrette – SherryrecipeBUTTERNUT HARVEST SALAD
- 2 ozorganic baby arugulaBUTTERNUT HARVEST SALAD
- 1/8 tspS&P MixrecipeBUTTERNUT HARVEST SALAD
- 1 1/2 ozCippolinis – Braisedrecipequartered
- 1 1/4 ozSquash – Roastedrecipe1/2″ dice
- 1 1/4 ozPoached Figs – Preprecipequarteredlengthwise
- 3/4 ozblue cheese1/4″ pieces
- 1/2 ozPecan Pieces – Candiedrecipe1/4″ pieces
- 1
In a stainless-steel mixing bowl ladle sherry vinaigrette and add in baby arugula, s&p, cippolini onions, roasted squash, and figs.
- 2
TO PLATE:
- 3
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
- 4
Stack the salad into the bowl in a crisscross pattern, creating height in the center, while keeping the colorful ingredients visible, both around and on top of the salad.
- 5
Garnish with blue cheese and candied pecan pieces as shown in the photo.
Description
1
Serving Size
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