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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Mesclun Greens with Barolo-braised cherries for Valentine’s Day

February 6th, 2011 · No Comments · Brunch, Dinner, Fall Recipes, Holiday, Lunch, Side Dishes, Vegan, Vegetarian, Wine, Winter Recipes

Cherries braised in your favorite wine can inspire a first course for a Valentine menu or any romantic evening.  Just add a few teaspoons of this warm sauce on your greens along with candied pecans and your evening will be set on course.

Sacrificing a cup of prized Barolo will pay off as you romance your partner with this recipe.  The rest of the wine will perfectly complement your dinner.

1/2 cup of pitted cherries
1/4 teaspoon of finely minced shallots
1 teaspoon of truffle oil
1 cup of Barolo or other red wine
1/4 cup of sugar
pinch of salt to add at very end

In a sauté pan, add the truffle oil  and the minced shallots on medium flame and cook until transparent.  Then, add the pitted cherries and the sugar and sauté for 5 minutes.  Deglaze the pan with the wine and braise for another 10 minutes or until the liquid begins to reduce. 

Candied Pecans
1/2 cup of whole pecans
1 tablespoon of EVOO
1 tablespoon of sugar
1/8 teaspoon of salt
dash of chili powder

In a separate sauté pan, add the EVOO to a heated pan and then add the pecans, sugar, salt and chili powder and shake your pan until all the nuts are coated.  Taste a nut and adjust your seasoning, adding more salt or chili powder to taste.

Assembling the salad
When ready to serve the salad, toss your greens with about a teaspoon of balsamic vinaigrette per serving and arrange on a plate.  Then, garnish with the nuts and  pour warm cherry mixture onto each salad and serve.

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