Wilted Autumn Greens With Honey Mustard Vinaigrette
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
59
Spice
55
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 medium
Butternut Squash (african or small)1 tbsp
Olive Oil1 cup
Chestnut (about 12)230 g
Bacon (diced)2 tbsps
Dijon Mustard2 tbsps
Honey (local)1 cup
Champagne Vinegar1 tsp
Thyme (chopped fresh)1 tsp
Pepper (freshly ground)1 cup
Canola OilDirections:
1
Preheat the oven to 400°F
2
Preheat the oven to 400°F
3
Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board
4
Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin
5
Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use)
6
Arrange the diced squash and pears on a baking sheet and toss with the oil
7
Roast until browned, about 20 minutes; set aside at room temperature
8
Make a cross slit on the rounded end of each chestnut with a sharp paring knife
9
Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl
10
Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot
11
Cut into quarters and set aside
12
Reduce the oven temperature to 350°F
13
Wrap the shallots in parchment paper and then in aluminum foil
14
Bake until tender and slightly caramelized, about 1 hour
15
Once the shallots are cool enough to handle, chop coarsely and set aside
16
Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board
17
Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin
18
Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use)
19
Arrange the diced squash and pears on a baking sheet and toss with the oil
20
Roast until browned, about 20 minutes; set aside at room temperature
21
Make a cross slit on the rounded end of each chestnut with a sharp paring knife
22
Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl
23
Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot
24
Cut into quarters and set aside
25
Reduce the oven temperature to 350°F
26
Wrap the shallots in parchment paper and then in aluminum foil
27
Bake until tender and slightly caramelized, about 1 hour
28
Once the shallots are cool enough to handle, chop coarsely and set aside
29
To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan
30
Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout
31
In a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds
32
Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl
33
Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette
34
Serve immediately
35
To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan
36
Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout
37
In a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds
38
Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl
39
Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette
40
Serve immediately