1 oz. lolla rosa lettuce
1 oz. red oak lettuce
1 oz. green oak lettuce
1/3 red pear, diced
1 oz. spiced pecans
1 oz. Oregon blue cheese, crumbled
2 oz. port wine vinaigrette
1/32 oz. chives
Wash lettuces, add spiced pecans, blue cheese, serve with Port wine vinaigrette and chives.
Port Wine Vinaigrette
16 oz. Port wine
16 oz. chicken stock
1/2 oz. shallots
1/2 oz. garlic
3 cups olive oil
2 oz. cabernet vinegar
Salt & Pepper
Reduce Port wine and chicken stock by 2/3. Pour into blender, add finely chopped garlic and shallots; puree. Slowly pour olive oil with blender running, add salt and pepper. Stir vinegar in last.
Spiced Pecans
3 cups pecan halves
2 oz. butter
8 oz. brown sugar
1 teaspoon paprika
2 teaspoons chili powder
2 oz. apple cider vinegar
Melt butter with brown sugar, add chili powder and paprika.
Toast pecans in oven until golden brown, add melted butter and sugar until crispy. Then add vinegar and finish off in oven until pecans are dry. Cool and serve.
Recipe Source: Mr. Jim Makinson, Loews Ventana Canyon Resort |
