Arugula Salad with Dolcina Gorgonzola Red Grape Fritters and Grilled Pear Conserve
Chef Seth Bixby Daugherty
Number of Servings: 4
Ingredients
- 6 ounces Sartori Reserve Dolcina Gorgonzola cheese, softened
- 4 large red grapes
- 2 pears
- 2 shallots (about 1 inch each)
- 3 ounces champagne vinegar
- 1 teaspoon Dijon mustard
- 8 ounces extra virgin olive oil
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 5 ounces arugula
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- ½ cup dry bread crumbs
Directions
Cooking Directions
Fritters:
-
Shape Gorgonzola cheese into 4 balls.
-
Press one grape in middle of each ball.
-
Wrap cheese around each grapes.
-
Freeze at least 1 hour.
Pears:
-
Core pears and cut into slices.
-
Grill until slightly soft.
-
Set aside.
Vinaigrette:
-
Place shallots, vinegar and mustard in blender.
-
Blend until smooth, scraping sides if necessary.
-
Add olive oil, salt and pepper.
-
Blend until thick.
Salad:
-
Clean and dry arugula.
-
Toss with pears and vinaigrette.
-
Season with salt and pepper.
Final Preparation:
-
Coat frozen fritters with flour, then egg, then bread crumbs.
-
Heat 4 inches of vegetable oil to 350 degrees F.
-
Fry fritters until golden brown, about 1 minute. (Grape should still be frozen and cheese warm).
-
Place salad on 4 plates.
-
Place hot fritter on each plate.
Recipe courtesy of Wisconsin Milk Marketing Board