Sonoma farmer’s market salad, “Olive Leaf Hills” Sherry black truffle shallot vinaigrette

Ingredients

Yield:

6 servings

• • 3 hearts of palm, cooked
  • 6 “aigre-doux” marinated cippolini onions
  • 12 Corona beans
  • 1 artichoke hearts, cooked & cut in 6
  • 6 radishes with greens
  • 6 tsp of black olive tapenade
  • 12 garlic cloves, slowly cooked in extra virgin
  • 6 Ruby grapefruit segments
  • 6 marinated white anchovies
  • 6 Tsp of Cervelle de Canut
  • 6 Tsp of Cervelle de Canut
  • 1 cup of “Olive Leaf Hill” Sherry black truffle
  • 1 Tsp of chopped fines herbs

• Cervelle de Canut

  • 1 cup of fromage blanc
  • 2 to 3 Tsp of crème fraîche
  • 2 to 3 Tsp of extra virgin olive oil
  • 1to 2 Tsp of red wine vinegar
  • 2 Tbl chopped parsley, tarragon and chervil
  • salt and pepper

Preparation

Difficulty:

Easy

Time:

30 Minutes

Total Time:

 

1. Vinaigrette

   1. Mix one cup of extra virgin olive oil (Olive leaf hills) with 1/3 of a cup of Sherry vinegar
   2. Add 3 Tsp of chopped shallots and salt and black pepper to taste.

2. Cervelle de Canut

   1. Mix 1 cup of fromage blanc with 2 to 3 Tsp of crème fraîche
   2. Add 2 to 3 Tsp of extra virgin olive oil,
   3. Add 1 to 2 Tsp of red wine vinegar
   4. Add chopped parsley, tarragon and chervil, salt & black pepper to taste
   5. Shape into quenelles as shown in picture

3. Salad setting

   1. Marinate Corona beans and cut artichokes in vinaigrette
   2. Display the vegetables and the tossed salad with fines herbs as shown in picture
   3. Display the vegetables and the tossed salad with fines herbs as shown in picture