Brown Butter Roasted Pear Salad with Goat Cheese and Butternut Squash Terrine, Butternut Purée, Red Wine Vinaigrette, Savory Maple Oats
Print

Brown Butter Roasted Pear Salad with Goat Cheese and Butternut Squash Terrine, Butternut Purée, Red Wine Vinaigrette, Savory Maple Oats

By May 20, 2024

Recipe courtesy of Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef, Frenchman's Creek Beach and Country Club (Palm Beach Gardens, Fla.)

Ingredients

Instructions

Procedure for Goat Cheese Terrine:

  1. Peel and slice butternut into planks approximately 1/8-inch thick.
  2. Brush with butter and season.
  3. Bake in a 300°F oven until tender. Do not allow to color.
  4. Chill and cut to size reserving trim for purée.
  5. Add cheese to blender.
  6. Combine cream and agar in a small pot and bring to a simmer for 3 minutes to activate.
  7. Pour hot cream mixture over cheese and blend until smooth.
  8. Line a pave box with plastic wrap.
  9. Ladle in small amount of goat cheese mousse mixture.
  10. Top with squash plank.
  11. Build layers until you reach the top.
  12. Chill until set and completely cold.
  13. Reserve for assembly.

Procedure for Butternut Squash Purée:

  1. Purée cheese, sage and squash until very smooth, adjusting thickness with milk as needed.
  2. Blend in reserved pear roasting juices to flavor.
  3. Taste and season.
  4. Reserve for assembly

Procedure for Vinaigrette:

  1. Add pear peelings, shallots, mustard and vinegar to a blender and purée until completely smooth.
  2. Emulsify in oil slowly.
  3. Taste and adjust seasonings as needed.
  4. Reserve for assembly.

Procedure for Brown Butter Roasted Pears:

  1. Peel pears reserving peelings for vinaigrette.
  2. Split in half and remove core.
  3. Melt butter in sauté pan until foamy.
  4. Add pears, season with salt, pepper and sugar.
  5. Drizzle with maple syrup.
  6. Roast in 375°F oven until tender.
  7. Remove pears and chill.
  8. Reserve remaining juices for purée.

Procedure for Savory Maple Oats:

  1. Mix all ingredients well and spread on a parchment lines sheet pan.
  2. Toast in a 275°F oven for approximately 1 hour stirring often until golden-brown.
  3. Let cook completely.
  4. Reserve for assembly.

To Assemble:

  1. Cut terrine to desired size.
  2. Spread puree on chilled plate.
  3. Toss baby greens with vinaigrette and plate.
  4. Add slice of terrine.
  5. Dress pear with vinaigrette and plate.
  6. Sprinkle savory oats over pear and greens.
  7. Garnish with chives and a drizzle of olive oil.
  8. Season with freshly ground pepper and sea salt.
Allergens

Allergens

Add to Favorites
By With 0 comments