Apple, Endive, and Lump Crab Salad with Watercress, Roquefort, Candied Pecan, and Papaya Vinaigrette
SALAD INGREDIENTS: 1/4 cup candied pecans 2 heads Belgian endive (halved, cored, and sliced) 3 bunches of watercress (trimmed) 2 ounces Roquefort Cheese, crumbled (1/2 cup) 2 Honeycrisp apples 1/4-inch dice 1 1/4 cups cucumber (quick pickled) 3/4 cup jumbo lump crab meat
VINAIGRETTE INGREDIENTS: 1 cup papaya cubes (separate seeds) 1 teaspoon grated ginger 3 tablespoons fresh lime juice 2 tablespoons vegetable oil
Instructions:
1. To make the vinaigrette, combine all ingredients and puree in blender.
2. Place Cucumbers in a small single layer circle on a plate.
3. Combine apple, endive, candied pecans, watercress, and crab meat; toss gently to combine.
4. Place mixture on top of cucumber base and top with Roquefort.
5. Garnish with the Papaya Vinaigrette around the outer area of the plate.
Chevre Cheesecake with Nectarine Compote
CRUST INGREDIENTS: 1 1/2 cups toasted pistachios 1 cup crushed graham crackers 4 tablespoons melted unsalted butter (plus more for greasing pan) 1/2 teaspoon ground cinnamon 1 cup plus 2 tablespoons sugar, divided Pinch of salt
CHEESECAKE INGREDIENTS: 1/2 cup heavy cream 1 pound crumbled goat cheese (at room temperature) 3/4 cup crème fraîche 1 tablespoon fresh lime juice Pinch of kosher salt
NECTARINE COMPOTE INGREDIENTS: 2 ripe nectarines cut into 1/4-inch dice 2 tablespoons sugar 1 tablespoon fresh lime juice
Instructions for the Crust:
1. In a food processor, combine the pistachios, graham crackers, melted butter, cinnamon, and 2 tablespoons of sugar, and salt.
2. Pulse until the mixture is sandy in texture and is just beginning to form clumps. This should take between 30 seconds to 1 minute.
3. Let it rest in the refrigerator while you prepare the filling.
Instructions for the Filling: 1. In the bowl of an electric mixer with the whisk attachment, whip the heavy cream until it has stiff peaks. Transfer the whipped cream to a bowl and set aside.
2. Replace the mixer bowl to the electric mixer (no need to wash), and beat together the goat cheese, crème fraîche, and 1 cup of sugar for 2-3 minutes, or until creamy and smooth. Add the lime juice and a pinch of salt and mix.
3. Fold in the whipped cream with a large spatula, then transfer the filling into the prepared crust.
4. Smooth the top, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
Instructions for the Nectarine Compote: 1. Make the compote about 30 minutes to 1 hour before serving.
2. Mix the nectarines with the sugar and lime juice in a bowl and let it sit at room temperature for 30 minutes to 1 hour.
3. Serve the cheesecake topped with the nectarine compote. Courtesy of Spectrum
About the Chef: Chef Darrel Grimmett started in the restaurant business when he was around 10 years old and worked his way up the ladder. After graduating from culinary school, he became a sous chef and later an Executive Chef, then into Director of Operations roles from healthcare to higher education and now senior living. “When I met the leadership team, I knew immediately that we all shared the same love for food. Since then, we have created a culture that has revolutionized the cuisine in senior living and I could not be more excited for the work that we are doing here today.”
SEPTEMBER/OCTOBER 2022
ARGENTUM.ORG 31
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