Pan-Roasted Vegetables with Blue Cheese and Sherry Maple Gastrique
Serves: 4 servings
Ingredients:
13
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. |
Published on Aug 17, 2024 by Luminița