Pear & Carrot Salad with Curry Vinaigrette

Inspiration: In season pears & craving a different salad. I paired this salad with Pork Chop Milanese with Creamy Lemon Dijon Sauce & Creamy Parmesan Orzo.

Creation: Pear & Carrot Salad with Curry Vinaigrette

 

What:

• 1 1/2 lbs carrots: trimmed, peeled & cut matchstick thin or shaved (save time & purchase prepackaged carrots: fresh are more tasty)
• 2 firm pears: recommend D’Anjou
• 2 TBSP fresh parsley: chopped
• 2 TBSP White Wine Vinegar
• 1 TBSP Curry Powder
• 2 tsp Honey
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup Extra Virgin Olive Oil

How:

• Cut carrots into matchsticks or use vegetable peeler to shave into thin slices
• Quarter, core, stem the pears & cut into thin slices
• Place carrots, pears & parsley in large bowl
• Using a blender or food processor: combine white wine, curry powder, honey, salt & pepper
• While blender or food processor is running pour the olive oil & mix until fully combined

Plate Up:

• Pour vinaigrette over the salad
• Toss and place on desired serving dish or platter
• Optional: Sprinkle with Toasted Walnuts

The sweetness of the pears & carrots blended so well with curry vinaigrette. Pear & Carrot Salad cleansed the pallet while dining on Pork Chop Milanese with Creamy Lemon Dijon Vinaigrette. The pairing of all the courses were splendid.

Ciao’

 

Penne & Arugula w/ Lemon Dijon Vinaigrette

Inspiration: Side dish for Grilled Ribeye & Parmesan Cheese Straws

Creation: Penne & Arugula with Lemon Dijon Vinaigrette

 

What:

• 6-8 oz Penne: Vary amount for number of servings
• Kosher Salt
• Fresh Arugula
• 1 Lemon: Juice
• 2 TBSP Dijon Mustard: Mild & Creamy w/ White Wine
• 2 TBSP Honey
• 1/3 cup Extra Virgin Olive Oil
• Gorgonzola: Crumbled

How:

• Bring water to boil & then salt: use fair amount to best season the penne
• Boil penne 8 minutes: al dente
• Meanwhile, place Arugula in serving bowl
• Whisk: Lemon juice, Dijon & Honey
• Pour & Whisk Extra Virgin Olive Oil until fully combined
• Remove Pasta with Pasta Strainer directly to the salad from the boiling water
• Pour over the dressing
• Sprinkle with Gorganzolla
• Toss & Serve

The creaminess of the gorganzolla mixed with salty penne & peppery arugula blended beautifully with the fresh sweet & tangy Lemon Dijon Vinaigrette.

Simple & Savory!

Ciao’

Lite Lunch – Halibut

Inspiration: Fresh Harry & David Pink Grapefruit…they need to be eaten & I want a quick, delicious easy lunch.

Creation: Halibut atop Arugula & Grapefruit Vinaigrette

What:

• 1 3-4oz Halibut fillet
• Salt & Pepper
• 1/2 lemon – juiced
• 1 Pink Grapefruit – zest & juice
• Arugula
• Extra Virgin Olive Oil
• 1 tsp Dijon Creamy Mustard w/ White Wine
• 1 tsp Honey

How:

Halibut Fillet

• Pour Extra Virgin Olive Oil to grill pan (just a little so Halibut won’t stick) – heat up 
• Season both sides with salt & pepper
• Squeeze 1/2 lemon juice over
• Grill halibut 4-5 minutes each side
• Halibut should flake with a fork – spring back when touched

Grapefruit Vinaigrette

• Zest grapefruit into bowl 
• Cut grapefruit from pith, use paring knife to cut wedges from membrane – set aside
• Squeeze juice from remaining fruit – into bowl that contains zest
• Add 1 tsp Dijon Creamy Mustard w/ White Wine
• Add 1 tsp Honey
• Whisk all ingredients
• Whisk in small amount of Extra Virgin Olive Oil – approx. 1TBSP

Dish It Up:

• Large handful of Arugula
• Place grapefruit wedges atop
• Salt & Pepper
• Pour Vinaigrette over salad
• Lay Halibut Fillet atop salad

Sweetness of the vinaigrette combined with tang from the grapefruit giving the salty Halibut balance.

Satisfying & Simple!

Ciao’