- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Michael Cruz
Ingredients
- 1/2 cup dried red currants
- 1/2 cup port wine
- 1 butternut squash (about 2 lb.)
- 1 small red onion, sliced thin
- 2 Tbsp. olive oil
- 2 Tbsp. maple syrup
- Kosher salt and freshly ground black pepper
- 6 oz. log fresh goat cheese
- 2 medium heads escarole, cut into ½ inch slices
- 1 small head frisée, cored and chopped into small pieces
- ½ small head radicchio, cored and rough chopped
- 3 cups loosely packed baby spinach leaves, stemmed
- 1/3 cup chopped toasted walnuts
- 4 slices cooked bacon, crumbled
- For the Vinaigrette:
- 1/3 cup sherry vinegar
- 1 tsp. Dijon-style mustard
- 2 Tbsp. maple syrup
- 1 Tbsp. finely chopped shallots
- 1 cup peanut oil
- Kosher salt and freshly ground black pepper to taste
Directions
Cover the currants with the port and let sit overnight. Preheat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and dice into ½ to ¾ inch pieces. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes.
Plating
Combine the salad greens in a non-reactive mixing bowl; toss with ½ cup of the vinaigrette [see recipe below]. Arrange the greens on six plates. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon around the plate. Crown each serving with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve.
Vinaigrette
Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste.
