Have you ever stolen public property? My dad always told me that even if it’s just a paper clip, if it doesn’t belong to you, it’s stealing. While I do feel guilty, my sorry habit doesn’t come close to Winona Ryder’s. So maybe there’s stealing, and there’s stealing?
When I stumble upon a fabulous recipe in a waiting room magazine, I usually don’t leave without the recipe. This recipe comes from this month’s Coup de Pouce, which I have subscribed to in the past in a bid to further my personal French immersion drive. My apologies to everyone who read the magazine minus this jewel. At least I’m sharing it via Jittery Cook. Maybe next time I’ll leave my card.
- 4 c baby arugula
- 2 c trevigiano, a type of radicchio from Treviso in Italy
- 1/3 red onion, thinly sliced
- 1 pear, thinly sliced
- 1/4 c dried cranberries (original recipe called for 15 prunes, pitted and halved)
- 1/2 c lightly roasted nuts
- 3 T chives, chopped
- 4 oz goat cheese, divided into teaspoon sized servings
This unusual looking radicchio comes shaped like a torpedo. It had a nice bitter bite that compliments the sweetness of the pear, dried fruit, red onion and vinaigrette.
- 2 T balsamic vinegar
- 2 T olive oil
- 1 T mustard “a l’ancienne”
- sea salt
- freshly ground pepper
- 1 pinch of sugar
Mix all dressing ingredients and spoon over a beautifully arranged salad platter. This recipe makes a meal for 2 or an appetizer for 4. You can use half the goat cheese on the salad, serving the remainder with matzoh or other crackers.
- In case you’ve been wondering: Do you really need to wash vegetables?
- In case you just need to know: Which cutting boards should you avoid?
- Find out what former Montrealer Shira Lazar is doing with Charity Water for her birthday.
- Last chance to enter the draw for the Organic Chocolate Covered Cacao Nibs. The lucky winner will be announced in the next Jittery Cook post. All you have to do is write a comment below mentioning a recipe idea or food item that you would like to see featured. Merci beaucoup!