Apple Asparagus and Goat Cheese Salad with Mango Dill Emulsion
Ingredients:
- 1 apple peeled & cored
- 1 bunch asparagus
- 1 8oz. package goat cheese
- 2oz. heavy cream
- 1 shallot finely diced
Dressing:
- 1 egg yolk
- 1 mango
- 2 cloves garlic
- 4oz. vegetable oil
- 2oz. sugar cane vinegar
- 1 bunch dill
- 1 tsp. lemon juice (fresh)
- S&P to taste
Salad:
- slice apple into thin rings then use a circle cutter to form uniform rings.
- mix goat cheese with heavy cream and shallots until fully incorporated.
- boil asparagus until tender then straight into ice water. Then add to goat cheese mixture place egg yolk, peeled and cut mango, garlic, dill, vinegar, and lemon juice in a blender and
- place on high and give 5 quick blends then turn on low and start to drizzle in oil drop by drop at first until oil is gone and blend until dressing-like consistency then season with salt and pepper.
- Place sauce in a squeeze bottle.
Presentation:
- place one apple ring at the bottom of your circle cutter followed by a thin layer of the goat cheese mixture then another apple ring and just repeat those steps until you filled your circle cutter to the top.
- Get a nice plate and squeeze the sauce into a circle shape on the center of the plate followed by three drops on two sides of the plate place apple and cheese mixture still in your circle cutter on top of the sauce in the middle.
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