Brief Description
Recipe for the salad served at the State Dinner honoring President Hu Jintao of China. Adapted by Chef Rob Corliss of ATE-All Things Epicurean
Serves 4
The salad that is featured is an adaptation and not the actual recipe
Ingredients
White Balsamic Vinaigrette
Ingredients:
3/4 Cup Olive oil, extra virgin
1/2 Cup White balsamic vinegar
1-1/2 Tbsp. Honey
To taste Kosher salt and black pepper
Pear and Black Walnut Salad
Ingredients:
1/4 Cup Hammons® Black Walnuts, toasted
4 Cups (1 large bulb) Fennel, fresh, chilled, cored, tops removed, sliced into thin strips
1/2 Red D’Anjou pear, quartered, cored, cut crosswise into thin slices
1/2 Green D’Anjou pear, quartered, cored, cut crosswise into thin slices
1/4 Cup White balsamic vinaigrette
1-2 oz. Goat cheese, farmstead, small crumbles
Directions
White Balsamic Vinaigrette
Directions:
1. Place ingredients in plastic container; cover with lid and shake vigorously to evenly blend.
2. Reserve for service. Yield: 1 1/3 cup.
Pear and Black Walnut Salad
Directions
1. Place fennel, Hammons® Black Walnuts, and vinaigrette in mixing bowl. Gently toss with your fingers to evenly combine and coat ingredients.
2. To assemble: Arrange equal amounts of red and green pears to form an overlapping ring in center of each chilled salad plate. (The ring should be hollow in the middle, allowing room for fennel to be placed inside.) Divide the fennel/Black Walnut mixture into four equal portions; then artistically mound each portion in center of the ring of pears. The presentation should look natural and somewhat loosely stacked, allowing the ring of pears to be seen.
3. Garnish by sprinkling goat cheese crumbles over the salads.
4. Serve immediately (this should be a cold salad), and enjoy!