Kale, Prosciutto and Fig Salad

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This salad is from F&W and it’s a keeper. I’ve been waiting for the first figs of the season to come so I could try it out.

Ingredients:
1/4 c almonds, toasted, chopped
1/4 c mascarpone cheese
3 TBSP apple cider vinegar
3 TBSP walnut or olive oil
Salt and pepper
3 c baby kale
2 Belgian endives, halved, cored and thinly sliced
8 figs, cut into wedges
4 slices prosciutto, chopped
2 oz Gorgonzola cheese, crumbled

Combine mascarpone, oil and vinegar in a jar. Close and shake to combine. Toss remaining ingredients with a could TBSP dressing, adding more if needed.

Serves 2 – 4.

Foie Gras in Puffed Pastry

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Prohibition took affect July 1 here in California, luckily I stock piled some in advance. This is a wonderful dish – the braised onions are amazing, I made lots of extra for future use.

Puffed pastry

Braised onions:
3 TBSP red wine vinegar
3 c red wine
4 large onions, thinly sliced
3 springs each thyme, bay leaf and parsley tied together
Salt
Marinade:
1/4 c port
1/2 c plump raisins
1/2 tsp nutmeg

Foie in Pastry:
8 oz foie gras
Puffed pastry
Arugula
Braised onions
Salt & pepper
Egg white

Salad:
2 TBSP sherry wine vinegar
1 shallot, minced
2 tsp lemon juice
1/4 tsp salt
1/2 tsp pepper
3 TBSP hazelnut oil
3 TBSP grapeseed oil
2 heads Belgian endive, slices into 1/4 inch pieces
1 bunch arugula
1/2 c raisins (from marinade)

In a medium saucepan over medium high heat, combine vinegar and wine, bring to boil. Add onions and herbs, return to boil and cover for 5 minutes. Remove a couple TBSP onions. Cover and reduce heat to low, cover and cook for 3 – 4 hours, stirring occasionally. Add more wine if it starts to dry out. Season with salt and pepper and set aside.

Marinade:
Combine all ingredients in a small PAB, bring to a simmer. Remove from heat and let cool. Strain currents from marinade and set both aside.

For Foie:
Preheat oven to 425.

Cut into 1/2 inch slabs. Place in marinade for at least 30 minutes, turning to coat all side.

Roll out puffed pastry dough. Brush with truffle oil or olive oil. Cut into portions larger than the Foie. Layer a little arugula, onions, Foie, onions and a little arugula. Place a piece of puffed pastry on top, seal the two pieces together. Place on a parchment lined pan, brush with egg white and bake 15 – 20 minutes until golden brown.

Salad:
Combine vinegar, shallots, lemon juice and slowly whisk in oils. Toss endive, arugula and raisins with dressing.

Place puffed pastry in the middle, arrange salad in a ring around pasty top salad with a few of the reserved onions.

Serves 4.

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