Salads, Salads, Salads

So I got laughed at when I explained my salad concept to some of my fellow chefs, I pressed on knowing that our clientele would like my whimsy

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Flower Pot Salad w/ Toasted Sherry Vinaigrette

I made a Flower Pot from store bought Filo dough, Seasoned Olive Oil (Salt and Pepper), Grated Parmesan Cheese, and a small timbal but you could use a shot glass, small ramekin, or small muffin tin.

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Filo Pot

Carefully lay out your sheet of filo, brush the surface with the seasoned olive oil, sprinkle Parmesan, then fold the top and bottom into the center of the sheet, then fold in half from top to bottom wrap the filo pastry around your bake proof shape, I use extra scraps to create the bottoms if needed. Bake at 400'f till golden brown.

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Toasted Sherry Vinaigrette: Please Be Careful In Preparation this is Dangerous.

I take my 1 part Sherry and place it in a metal bowl, using a small hand held torch I heat the sherry to the flame point (this can be done in a sauce pan by tilting the sauce pan toward the open flame of your stove, See Dangerous!)

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Once Flamed I add 1 tbsp Honey, then whisk into the flaming mixture 2 parts olive oil and 1 part grape seed oil, once emulsified I finish with a very nice sherry vinegar, about 1 tbsp, Salt TT, Pepper TT, and if you have it Fine Grated Black Truffle. Yum.

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I used Baby Red Leave, Green Leaf, Red Oak, Water Cress, Pea Shoots, and Frisee, Garnished with Edible Pansies.

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Hint: Edible Glue: Goat Cheese Mousse (This helps to hold the salad in one spot and adds nice flavor to the dish as well)

1/2 cup Chevre

1 tbsp Water

1/4 cup Whipped Cream

Salt TT

Pepper TT

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Whip chevre and water with whisk or mixer.

Whip Cream, then fold into the chevre carefully with a rubber spatula

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BACON DUST<>

Bacon Powder, melts in your mouth and has the smokey goodness of the best bacon.

Romaine Lettuce Ice Cream, think ice cold, creamy, lightly honeyed with a touch of Sea Salt.

Fresh top of the season Red Flame, Brandywine, and Green Zebra Heirloom Tomatoes in Really Nice Extra Virgin Olive Oil, Salt and Pepper, Micro Greens and Grilled Sourdough Bread.
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Roasted Summer Vegetable w/ Fennel Pollen Cornucopia Crisp w/ Zucchini Cauliflower Mousse