As Aired On September 25, 2012
Recipe Courtesy Of Chef Bob Bryant, www.chefbobbryant.comIngredients:
2 large plums, halved and pitted
3 ounces Purple Haze Chevre
¼ cup candied pecans, chopped
4 cups fresh spinach
1 each peppadew pepper, sliced thin
1 teaspoon dijon mustard
1/4 teaspoon shallot, finely minced
1/2 cup fresh blackberries
1/4 cup white balsamic vinegar
1/4 cup hazelnut oil
Salt and freshly ground black pepper, to taste
1.) Place the plum halves on a baking sheet skin side up. Broil in the oven just long enough to blister the skin, about 2 minutes. Let cool.
2.) Arrange the spinach leaves on a plate in a floral pattern and place the plum half on top.
3.) Crumble the cheese over the top of the salad and garnish with the candied pecans and peppadew peppers.
4.) Serve with a light drizzle of the dressing.
5.) Place all ingredients for dressing, except the oil, in a food processor and run. Slowly drizzle in the oil until thick.
(Copyright 2012 Sinclair Broadcasting Group.)