Mixed Baby Greens in a Poached Pear Vase with Apple Cider Vinaigrette

  • 4 Anjou pears

  • 2C pure apple cider

  • Mixed baby greens

  • Smoked bleu cheese

Apple Cider Vinaigrette

  • 2C apple cider vinegar

  • 1 cup canola oil

  • 1 tsp Dijon mustard

  • 1 tsp honey

  • Salt & Pepper

1. For the pear vases, cut the top and bottom from pears. Using an apple corer core the pears. Bring 2 cups of apple cider to a simmer and add pears to the cider. Simmer until tender but not soft. Remove from the liquid and allow to cool completely. These can be done a day ahead.

2. Turn the heat up on the apple cider and simmer until reduced to a syrup. Remove from heat and allow to cool.

3. In the bowl of a food processor add all of the vinaigrette ingredients and puree on high for one minute.

4. Take the baby greens and gather all of the stem ends together in a bunch. Insert the greens into one end of the pear vase.

5. Place the vase in the center of a plate. Drizzle the vase with the vinaigrette and crumble some smoked bleu cheese on and around it. Finish with a drizzle of the poaching syrup.

6. Due to a nut allergy while filming I omitted any nuts but this salad would be greatly complemented with some chopped walnuts.

Pan Seared Sea Scallops, Cauliflower Puree, Caper Raisin Emulsion. Serves 4.

  • 8 U-10 sea scallops

  • I head of cauliflower

  • ¼ cup heavy cream

  • ½ teaspoon ground nutmeg

  • 4 half slices of thick cut bacon

  • 1/3 cup capers, drained

  • ¼ cup golden raisins

  • 6 tablespoons unsalted butter, at room temperature

  • 1 teaspoon sherry vinegar

  • Salt & pepper

1. Preheat oven to 375. Cut cauliflower into florets. Toss in some canola oil and place on a baking sheet. Roast in the oven for 20 minutes or until cauliflower is golden brown. Remove from the oven and place into a food processor. Puree on high and add the heavy cream, nutmeg and salt and pepper. Put the puree in a saucepan and keep warm.

2. For the emulsion, in a small saucepan combine the capers, raisins and ¾ cup of water. Simmer over moderately low heat until raisins are plump, 10 to 15 minutes. Transfer to a blender and puree. With the blender running, add 6 tablespoons of butter, 1 tablespoon at a time until incorporated. Add the sherry vinegar and season with salt & pepper to taste.

3. In a nonstick pan, heat 2 tablespoons of oil. Pat the scallops dry and season with salt & pepper. Cook over moderately high heat until the scallops are golden brown, about 3-4 minutes. Turn the scallops over a cook an additional minute. Remove the scallops and add the half slices of bacon. Cook until crisp.

4. Spoon the cauliflower puree onto four plates. Top with two scallops, browned side up. Top each scallop with the caper-raisin emulsion and then a slice of bacon. Garnish with chopped parsley or chives.