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Chef Drew Belline of Floataway Café – Atlanta, GA
Chef Drew Belline
Floataway Café
1123 Zonolite Road NE, # 15
Atlanta, GA 30306
(404) 892-1414
Local Organic Dandelion Greens, Bartlet Pears, Montgomery Clothround Cheddar and Walnuts
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Organic Dandelion Greens with Bartlett Pears, Montgomery Clothbound Cheddar, and Walnuts
Chef Drew Belline of Floataway Café – Atlanta, GA
Adapted by StarChefs.com
April 2009
Yield:2 Servings

INGREDIENTS

Walnuts:
1 ounce walnuts
1 teaspoon honey
1 teaspoon walnut oil
pinch of fleur de sel

Vinaigrette:
1 shallot, bruniose
1 teaspoon whole grain mustard
1 tablespoon sherry vinegar
½ tablespoon honey
3 tablespoons high quality olive oil
Salt and pepper

To Assemble and Serve:
1 Bartlett pear
1ounce organic dandelion greens
1 ounce Montgomery Clothbound Cheddar, thinly shaved

METHOD

For the Walnuts:
Preheat the oven to 350ºF. Toss the walnuts with the honey, walnut oil, and fleur de sel; spread on a sheet pan and roast to desired doneness. Remove from oven and cool.

For the Vinaigrette:
Combine the shallot, mustard, vinegar, and honey; whisk in the olive oil until emulsified. Season with salt and pepper.

To Assemble and Serve:
Slice the pear and toss with the dandelion greens. Dress with the desired amount of vinaigrette and season with salt and pepper. (Reserve the left over vinaigrette for another use.) Arrange the greens and pears on plates and garnish with the walnuts and shavings of the cheese. Serve immediately.


 
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