Fall Salad from Chef Chad Martin of Circa 1918 and Create Bistro

SALAD: FALL SALAD OF BABY ARUGULA, FRESH BLUEBERRIES, POMEGRANATE SEEDS, TOASTED PISTACHIOS, POMEGRANATE-CHERRY BALSAMIC VINAIGRETTE AND FRIED BOURSIN CHEESE
From Executive Chef Chad Martin
Circa 1918 and Create Bistro, Newport News


Salad Ingredients

6 ounces baby arugula
30-40 blueberries
1/3 cup pomegranate seeds
3/4 cup pistachios toasted
6 tablespoons. pomegranate vinaigrette
6 pieces breaded and fried boursin cheese

Salad Method

Combine all arugula, blueberries, pomegranate seeds and pistachios. Drizzle with vinaigrette and top with cheese.

Pomegranate Vinaigrette Ingredients

1 cups cherry pomegranate juice, reduced to1/2 cup
5 ounces pomegranate molasses
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon. Dijon mustard
Salt and cracked black pepper
3 cups canola or vegetable oil

Pomegranate Vinaigrette Method

Place ingredients in a blender except oil. Puree. With the motor running, slowly pour in the oil until emulsified.

Fried Boursin Cheese Ingredient

1 wheel boursin cheese
2 cups all purpose flour
5 eggs whipped
2 cups panko bread crumbs

Fried Boursin Cheese Method

Cut the boursin into 6 pieces. Place the flour, eggs, and crumbs in three separate bowls of same size. Take the boursin, one at a time and run it through the flour, then the egg, next the panko bread crumbs. Place in a preheated 365 degree fryer until golden brown.