Vegetable Bundle Salad

Yield: 

• 4 Servings

Ingredients:

• 8 ounces baby field greens
• 4 ounces fennel, shaved
• 1 pear
• 3 ounces roquefort
• 1 flat cherry tomatoe

Parsley Oil

• 1 bunch flat leaf parsley
• 1 cup extra virgin olive oil

Red Pepper Coulis

• 2 each red pepper
• 1 clove garlic, smashed
• 1/4 bunch parsley
• Salt and pepper to taste

Vegetable Bundle

• 1 bunch asparagus, trimmed and bottoms peeled
• 3 each, red and yellow tomato, concasse and julienned
• 1 carrot, peeled into ribbon strips

Method

1. Bundle:Roast Asparagus, tomato in a 400 degree oven for 8 minutes. Grill carrot ribbon. Cool vegetables and then take 2 asparagus and 3 pieces of tomato. Wrap carrot around vegetables and set aside.
2. Garnish: Slice pear into 3 thin slices. Cut cherry tomatoes in half, then tossed in basil and olive oil. Chunk Roquefort into 1oz pieces and set aside.
3. Parsley oil: Take parsley and 1 cup of olive oil into a sauce pan. Place on stove and bring to slight simmer. Remove from heat and place into a blender. Blend until fully pureed and then strain through a fine chinois. Place into a squeeze bottle and reserve.
4. Red Pepper Coulis: Roast peppers on grill until charred and place in a bowl and cover to let steam and cool down. Peel off skins and place pulp into a blender. Add garlic, parsley, salt and pepper to taste and blend until fully incorporated.
5. Salad: Mix fennel with mixed greens.