2007 Riverside County Fair

National Date Festival 
 

Fruited Date Insalata

1 each                Kabocha Squash, roasted

2 tablespoons    Hazelnuts

12 each              Russian Dried Cherries*

1 each                Seckel Pears, sliced thin

8 each                Fresh Zahidi Dates, pitted & diced

1/8 cup               Micro Greens**

1 tablespoon      Olive Oil

1 tablespoon      Balsamic vinegar, 25 years old

1 tablespoon      Parsley Oil

Pinch                  Sea Salt, Murray River***

4 tablespoons    Stuart Cellars Chardonnay Foam (recipe below)

12 each              Pear Chips

* available from Fresh n' Wild   1-800-222-5578

** available from Chef's Garden  www.chefs-garden.com

*** available from www.salttraders.com

Stuart Cellars Chardonnay Foam

3/4 cup              Stuart Cellars Chardonnay

1/4 cup              Cream

1 tablespoon      Sugar

Bring ingredients to a boil and reduce to simmer for 4 minutes, remove from heat and chill.

Place the cream mixture into "foamer" or ISI canister. Charge with the Créme Chargers for ISI canister. Let rest in cooler for one hour before serving.

Recipe Assembly

Peel and seed squash, cutting into uniform pieces. Place pieces into sauté pan and gently heat. Add hazelnuts and set aside.  In a stainless steel bowl toss cherries, sliced pears and add the squash and nut mixture.  Place salad mixture into ring mold, if desired, or just neatly place onto center of plate. Top with pear chips.

Place dates into bowl and lightly coat with balsamic vinegar. Top pear chips with dates. Place micro greens into stainless steel bowl and add olive oil, gently toss to coat each piece. Set aside.  Spray Chardonnay Foam on top of dates, and place micro greens atop foam.  Serve.