Ingredients
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Directions
- For the harvest salad mix: Using a vegetable peeler, slice ribbons of asparagus, and julienne Granny Smith Apple. Using a mandolin, thinly slice fennel bulb. Add all ingredients plus arugula, peas, edamame and micro pea shoots to mixing bowl.
- For the herb whipped ricotta: In a food processer add ricotta, rough chop oregano (leaves only), flat leaf parsley (leaves only), fresh squeezed lemon juice and zest, kosher salt and white pepper. Pulse cheese mix approximately 3 to 4 times. You don't want to over mix product. You want to incorporate the herbs but not puree.
- For the dressing, add the following to a mixing bowl: Apple cider vinegar, hot honey, Dijon mustard, room temperature duck fat, and season with kosher salt. Whisk ingredients vigorously, until emulsified. Reserve for plating.
- Dish assembly: Lightly drizzle dressing on harvest salad in mixing bowl. We just want to lightly coat the mix. For plate ware, I like to use a longer, narrower plate as apposed to a bowl or small salad plate. This way the salad is stretched out allowing you to see all of the beautiful ingredients and preventing the ingredients from falling to the bottom. Add 3-4 tablespoons of ricotta randomly on top of the salad. Add pre-slice prosciutto on top of the salad, again randomly. Lightly distribute dressing over ricotta mix and prosciutto. Garnish salad with sunchoke chips, and sun daisies. Serve and enjoy.
Ingredient availability varies by location*
Chef Notes:
Kitchen equipment and utensils that will be needed:
Deep Fryer at 350°F
2x6 qt mixing bowls Mandolin
Whisk Spoon(s) 6 inch tongs
vegetable peeler
small food mixer or food processer
