Lunchbreak: Pinstripes chef Cesar Gutierrez makes apple and Brussels sprout salad

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Pinstripes
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Apple and Brussels Sprout Salad

1 1/2 cups blanched Brussels sprout leaves
1/4 cup radicchio, 1/4 inch slices
1/2 cup arugula
1/4 cup Fuji apple, 1/4 inch dice
1/2 Fuji apple, 1/8 inch slices
1/2 Fuji apple, 1/4 dice
1 Tbs Fontinella cheese, shaved
2 Tbs roasted pear dressing
1 pinch salt and pepper
In a mixing bowl, toss all ingredients.  Pile high in a chilled bowl.  Then add……
1 Tbs raw almond slivers – place almonds on top of the salad
8 dried cherries – place 2 on the top and 6 around the side of the salad
1 Tbs balsamic glaze – drizzle with balsamic glaze over the salad

Blanched Brussels Sprout Leaves

Ingredients:
2 quarts water
2 Tbs kosher salt
1 lb Brussels sprout, cut the ends of the stems, remove unblemished leaves & keep core for roasting

Directions:
Bring the water to a boil, add salt to boiling water.  Drop the Brussels sprout leaves in small batches into the boiling water for 20 seconds.  Immediately place the leaves into an ice bath for 1 minute, then remove from the water.  Drain well.  Pat leaves dry or use a salad spinner before building the dish.

Roasted Pear Dressing

Ingredients:
2 pears, halved & seeded
1/2 shallot, cut in half
1 teaspoon vegetable oil
1 pinch kosher salt
1/3 cup honey
1/3 cup apple cider vinegar
1 teaspoon whole grain mustard
2 cups vegetable oil
1/4 cup extra virgin olive oil
2 pinches salt and pepper

Directions:
Pre-heat the oven to 350 degrees.  Place pears on a parchment lined sheet pan.  In a bowl, combine shallot, oil and salt — toss to coat evenly— place on the sheet pan with pears and roast in the oven for about 15-20 minutes or until soft. Put the honey, apple cider vinegar, whole grain mustard and the roasted pears and shallot in a blender and blend to combine. Combine vegetables and extra virgin olive oil together in a bowl.  While continuing to blend the pears, shallot, honey, apple cider vinegar and whole grain mustard, drizzle the oil blend into the mixture until the vinaigrette is emulsified.  Season with salt and pepper.  Transfer to an airtight container and store in the refrigerator.

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