Guest Chef Michael Cruz
November 2008
Radicchio, Frisée, Escarole and Spinach tossed with a maple syrup vinaigrette provides the bed for the roasted butternut squash sprinkled with toasted walnuts, port-soaked currants and topped with warm goat cheese! Yes, it does taste as good as it sounds.
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Radicchio, Frisée, Escarole and Spinach tossed with a maple syrup vinaigrette provides the bed for the roasted butternut squash sprinkled with toasted walnuts, port-soaked currants and topped with warm goat cheese! Yes, it does taste as good as it sounds.
