Red Table Meat Co pancetta, 4oz
- mince + render until crispy.
Strain the fat and reserve for future use
The Lone Grazer cheese curds, 8oz
- Marinate in cranberry vinaigrette - recipe attached (needs to be scaled down)
Serve atop young mixed mustard greens with slices of fresh apple (honeycrisp or whatever's in season + available)
Drizzle with a touch of additional cranberry vinaigrette, top with candied walnuts, and healthy sprinkle of crisped pancetta
2 cups Cranberries (fresh or frozen)
1 ea Shallot, chopped
0.25 cup Rosemary, minced
0.25 cup Parsley, chopped
3 tbsp Honey
1 cup OJ
2 cups Raspberry vinegar
1 tbsp Horseradish, minced
3 cups Rice bran oil
Puree everything together in the blender until very smooth.
Add the oil slowly to emulsify.
Walnuts 1 cup
Sugar 0.25 cup
Water 1 tbsp
Salt 4 cups
Toast and chill the walnuts.
Boil the sugar + salt + water.
Add the nuts, stir constantly until sugar caramelizes.
Pour onto parchment-lined sheet tray, break it up a little, and cool.