>>Chez Montier “Napoli Salad”
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INGREDIENTS1 pound pack of Hillshire Farm Beef Sausage cut into 1/4 “by 3/4” by 3” planks
8 medium Granny Smith apples cut into 1/4" slices
2 Bay leaves
1/2 cup of white wine
3 cups of water
16 ounces mixed field greens
1/4 cup of Olive oil
1/4 cup of chopped green onion
2 packs of pre-made pie crust
Filling
12 ounces goat cheese
1/2 cup of peeled and diced Granny Smith apples
1/2 cup of sweet onion
1/2 cup Heavy cream
1/4 cup of Rice wine vinegar
2 teaspoon onion powder
2 cloves fresh minced garlic
1/4 teaspoon ground sage
1/2 teaspoon celery seed
1/4 cup fresh Parsley minced
1/2 teaspoon ground Thyme
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Sauce
8 ounces fresh raspberries
1/4 cup lemon juice
1/2 cup Sugar
2 teaspoon onion powder
2 cloves fresh minced garlic
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup of olive oil
Garnish-1
1/2 cup of peeled and diced Granny Smith apples
1/2 cup of sweet onion
1/2 teaspoon onion powder
1 clove fresh minced garlic
1/2 teaspoon celery seed
1 teaspoon fresh Parsley minced
1/2 teaspoon minced Thyme
1/2 tablespoon sugar
1/4 cup of Rice wine vinegar
Garnish-2
2 cups of peeled Pecans
1/2 teaspoon onion powder
1 teaspoon Garlic powder
1/2 teaspoon celery seed
2 teaspoons Chipotle powder
1/2 teaspoon minced Thyme
1/2 tablespoon sugar
1/2 teaspoon kosher salt
Sauté the sausage on high heat until it is brown on the edges. Drain and set them aside.
Bring the water to a boil add the wine and bay leaves. Lightly poach the apple slices until tender but not limp and set aside in refrigerator to cool.
Cream the goat cheese and add the cream, vinegar and the other seasoning; blend thoroughly and set aside in refrigerator to cool.
Combine all ingredients for the apple garnish. Finish with fresh lemon juice. Set aside in refrigerator to cool.
In a saucepan, boil pecans until tender, drain and while still hot combine with other ingredients. Spread a single layer in a flat pan and roast at 375° for 30 min. Remove from heat and cool.
Puree and strain the raspberries, add the other ingredients. Add back 1/4 teaspoon of the raspberry seeds for look. Wisk in oil and refrigerate.
Cut pie crust into 3” diameter rounds and bake as per package directions or until golden brown.
Combine salad with onion and olive oil.
Layer apple, then cheese, then sausage, then pastry and repeat 3 times. Place the napoleon in a bed of field greens. Drizzle the raspberry sauce on top. Garnish with pecans and chopped thyme. Place a tablespoon of the apple mixture on the corner of the plate.
Serves 8.
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