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Starting Gate Stacked Salad




Source of Recipe


Brighton High School


List of Ingredients




4 wontons
1/2 red pear
2 oz. brie cheese
1/2 avocado
3 1/2 cups arugala
8 raspberries
2 tsp. chipotle olive oil
1 tsp. balsamic vinegar
Chive infused olive oil, to taste
1 cup canola oil
1/2 Tbsp. kosher salt
1 tsp. orange marmalade


Recipe



Warm canola oil in frying pan. Cut wonton wrappers with snowflake cutter. Place wontons into the hot canola oil, cook until slightly golden on both sides. Remove wontons from canola oil, place on plate with paper towels underneath. Set aside.

Cut red pear. Remove seeds with triangle shaped cutter. Set in bowl with lemon water.

Cut two 1/8 inch slices, and two 1/3 inch wedges of brie cheese, wrap in saran wrap, set aside.

Cut avocado in half. Slice six 1/4 inch slices, sprinkle with lemon juice. Set aside.

De-stem 3 -1/2 cups of arugala, put in bowl, set on ice

Mix balsamic vinegar, chipotle olive oil, and orange marmalade to make dressing.

Begin plating: set three slices avocado on plate, sprinkle with kosher salt. Layer with 1/6th of arugala, red pear slice, wonton, brie cheese slice, repeat sequence once more, add three pieces of arugala on top with raspberry.

For garnish: set two slices brie cheese next to stacked salad. Put small snowflake underneath brie cheese slices. Using a small squeeze bottle dot three drops dressing from brie cheese around salad.