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.
