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Friday, July 22

Buni's Bowl

Walnut halves and quarters
1 cup
Blue cheese
3 ounces
Buttermilk
3 tablespoons
Sour cream
3 tablespoons
Mayonnaise
2 tablespoons
Vinegar, white wine
2 teaspoons +
½ cup
Sugar
¼ teaspoon
Garlic powder
¼ teaspoon
Salt

Pepper, freshly ground

Onion, red, halved, cut into thin slices
1 medium
Duck breast, seared (see recipe)
2
Dates, Medjool, seeded, coarsely chopped
1 cup
Arugula
2 cups
Baby spinach
2 cups
 Tomatoes, cherry
1 cup
  1. Preheat the oven to 375°F; ensure a rack is mounted in the center. 
  2. Line a baking sheeting with parchment or foil, spread the walnuts in a single layer, and baking until toasted, about 5 to 10 minutes; set aside on a rack to cool. 
  3. In a small bowl, mash the blue cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. 
  4. Stir in the sour cream, mayonnaise, 2-teaspoon vinegar, sugar, and garlic powder until well blended; season with salt and pepper. 
  5. In a small bowl, combine the onion and ½-cup vinegar with 1-teaspoon salt; let set at least 15 minutes to pickle. 
  6. In a large bowl, toss the arugula and spinach with the dates, walnuts, pickled onions (discarding the vinegar), and tomatoes. 
  7. Drizzle with dressing, toss, and drizzle on a bit more before mounding into serving bowl. 
  8. Top with sliced, seared duck breast meat.
Recipe based on James' love of walnut and blue cheese stuffed dates.

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