• 8 cups arugula • 2 cups pecans • 1 persimmon, cut in half and thinly sliced • 1 pomegranate, seeded • 40 oz. chevre, cold • Blood Orange Vinaigrette* Method: 1. Preheat the oven to 350°F. Lay pecans on a sheet pan and bake until the pecans are...
Thai White Peach Dressing: • 1 cup The Perfect Purée White Peach Puree, thawed • 4 limes, juiced • 3 tbsp. fish sauce • 1/2 bunch cilantro, chopped • 1/2 cup corn oil • 1/4 tsp. chile paste • Salt and pepper, to taste Method: 1. In a...
• 8 oz. The Perfect Purée Pear Puree, thawed • 8 oz. canola oil • 4 oz. shallots, roughly chopped • 2 oz. pear vinegar • Salt and black pepper to taste Method: 1. Combine shallots and canola oil in a small saucepan. Heat to a bare simmer over...
• 16 oz. white wine vinegar • 8 oz. Passion Fruit, thawed • 8 oz. canola oil • 1/2 cup plus 2 tbsp. granulated sugar • 2 tbsp. plus 2 tsp. Dijon mustard Method: 1. In a large mixing bowl whisk together vinegar, Passion Fruit Concentrate, oil,...
