March 14, 2017

Chef Drew’s Spring Recipe

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Get ready for explosions of good taste when you make this salad at home, because little gems are picked at the most flavorful point in their growth. Plus the hoity-toity specialty ingredients should please every blue blood at your table.

Gems // Little Gems and Apricots with Blue Cheese (serves 4)

Dressing:

1/2 cup golden balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon agave nectar

1 cup extra virgin olive oil

 

Ingredients:

8 little gems

salt and freshly ground black pepper

6 tablespoons Maytag blue cheese

4 apricots, sliced

 

Preparation:

To make the dressing, combine the vinegar, mustard, and agave nectar in a blender. Add the oil slowly in a stream and blend until emulsified. Set aside.

Peel off the outer layers of the little gems, then slice them in half.

To plate each serving, toss 4 of the gem halves in 2 tablespoons of the dressing and season with salt and pepper. Garnish with 1 1/2 tablespoons blue cheese and 1 sliced apricot.

Recipe from Mixt Salads: A Chef’s Bold Creations by Andrew Swallow.