This recipe came together with combined efforts of Chef Becky and I. Becky offered her preserved quince recipe, and I assembled the salad to showcase her product. I suggest picking a day to preserve the quince, and then making the salad later in the week. We will also have preserved quince for sale available in late fall. If you don’t have access to quince you can substitute Apples or Pears, and use a tbsp of honey in the dressing.
- Chef Anna Buss, Culinary Coordinator, Frog Hollow Farm
Radicchio Salad w/ Preserved Quince and toasted Hazelnuts
Dressing:
2 tbsp, minced shallot
4 tbsp of sherry vinegar
1 tbsp of quinces syrup
½ tsp salt (add more if needed)
1/3 cup extra virgin olive oil
Salad:
1 small head of Radicchio
1 small head of Frisee
¼ cup of blue cheese (we used a goat blue)
1/3 cup of pomegranate seeds
1/3 cup of preserved quince, chopped into ½ inch pieces
½ cup hazelnuts, toasted and peeled
Method:
Preheat the oven to 350 degrees. Place hazelnuts on a baking sheet and toast in the oven for about 10 minutes until they have a nutty aroma and the shell becomes loose. Remove from oven and let cool. Remove the outer shell by rubbing the hazelnuts against an abrasive surface such as a sieve or in between a towel.
Dressing:
In a small mixing bowl, combine shallots with salt and sherry vinegar. After 5 minutes add 1 tbsp of quince syrup and olive oil, and whisk together.
Salad:
Wash and dry greens. Add a pinch of salt to the greens and toss with the dressing, adding enough dressing to coat the greens. Stack the Radicchio on a plate and layer with the preserved quince, blue cheese, hazelnuts and pomegranate. Taste and serve.