Pan-Roasted Vegetables with Blue Cheese and Sherry Maple Gastrique

Elevate your dining experience with this exquisite dish of pan-roasted vegetables, savory blue cheese, toasted almonds, and delicate baby greens, all drizzled with a luscious sherry maple gastrique. Perfectly balanced flavors and textures make this dish a culinary delight.

Ingredients

Ingredients for Pan-Roasted Vegetables with Blue Cheese and Sherry Maple Gastrique
1/4	cup Sherry Vinegar
2	tablespoons Maple Syrup
1+	teaspoons Water (as needed for thinning)
1	Delicata squash, cleaned and sliced into half moons
2	cups Chanterelle Mushrooms, cleaned and torn
2	cups Maitake Mushrooms, cleaned and torn
2	cups Mixed Baby Greens (Kale, treviso, frisée)
1/4	cup Blue Cheese
1/3	cup toasted Almonds
1	teaspoon Sherry Vinegar
1	tablespoon Olive Oil
	fresh Lemon juice
	Salt & Pepper

Instructions

• Preparing the Sherry Maple Gastrique

  1. Reduce the sherry vinegar by half in a saucepan. Mix in the maple syrup and remove from heat. If needed, use a teaspoon of water to thin the gastrique. Set aside for a later drizzle.

• Roasting Vegetables, Blue Cheese, Almonds, and Greens

  1. Begin by preheating the oven to 400°F (200°C).
  2. Drizzle the mushrooms with a light coat of olive oil, salt, and pepper. Roast in the oven until the edges are beautifully browned.
  3. Drizzle the squash with a light coat of olive oil, salt, and pepper. Roast in the oven until the edges are browned.
  4. Wash and tear the baby greens, then spin or pat them dry.
  5. Chop the toasted almonds, using a hammer for a rustic texture.
  6. In a large bowl, mix the roasted vegetables and greens with sherry vinegar, olive oil, a splash of lemon juice, salt, and pepper to taste.
  7. Top the dish with crushed nuts, crumbled blue cheese, and a drizzle of the prepared gastrique.
  8. Serve and savor the delicious flavors of this dish.

Aug 17, 2024