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North Carolina Farmhouse Salad
Restaurant: Pewter Rose Bistro
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 Aris' Pairing For This Dish: 2005 La Puerta - Shiraz |
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Ingredients
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1 small zucchini, 1 slices
2 sweet red bell pepper, sliced
2 sweet green bell pepper, 1 1/4 slices
1 large red onion, 1 1/4 slices (larger outer rings only)
2 granny smith apples, cored, wedged into 8 pieces
3 tablespoons extra virgin olive oil
1/2 cup pecans
1 lb roast pork loin (or other available meat) thinly sliced
4 oz. goat cheese
Bacon Goat Cheese Dressing
8 oz sour cream
1 teaspoon red wine vinegar
4 oz bacon, crisp, crumbled
1 tablespoon red onion, diced
pinch black pepper
pinch kosher salt
pinch cayenne pepper
pinch thyme, dry
2 oz goat cheese
heavy cream, as needed
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Preparation
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Bacon Goat Cheese Dressing
Add all ingredients to blender & puree until smooth. Adjust consistency with cream.
Vegetables
Toss all vegetables together with oil until lightly coated. Place in single layer on grill or under hot broiler. Cook, turning only once, to char each side and slightly soften. Remove to bowl.
Toast pecans in oven till fragrant & lightly browned. Set aside.
Toss vegetables with dressing until lightly coated. Arrange on 4 plates
Warm pork in oven or microwave. Top vegetables with meat
Crumble goat cheese on top of salad.
Sprinkle toasted pecans over salad. |
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