Foie Gras and Blueberry Stilton Spinach Salad
Restaurant: 45 South at the Pirates House

Aris' Pairing For This Dish: 2003 Pedroncelli - F. Johnson Vineyard Pinot Noir
Ingredients
Preparation
Blueberry Stilton Spinach Salad
Blend together red wine vinegar, lemon juice, shallot, Dijon, and honey.
Slowly (very slowly or dressing will not emulsify) drizzle in olive oil in thin steady stream until emulsified.
Add salt and pepper to taste.

Toss spinach with blueberries, caramelized shallot and dressing.
Place atop endive spears.
Top salad with pear, pine nuts and cheese.

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