1 fennel bulb, shaved very thin
2 oz. baby arugula
1 orange, segmented
1 grapefruit, segmented
3 oz. citrus tarragon vinaigrette
To assemble salad, shave fennel bulb very thin; toss in bowl with citrus tarragon vinaigrette. Season with salt and pepper. Add arugula and toss with the fennel. Set up four 6-inch plates and distribute the fennel and arugula on the plates. Garnish with fresh orange and grapefruit segments.
2 Tbs. fresh lemon juice
2 Tbs. tarragon vinegar
2 Tbs. minced shallot
1 Tbs. chopped fresh tarragon
1 Tbs. Dijon mustard
½ c. olive oil
Kosher salt, freshly ground pepper, to taste
Combine lemon juice, tarragon vinegar, minced shallot, chopped fresh tarragon, and mustard in a metal bowl. Begin to whisk the ingredients. Stream olive oil into mixture while whisking to make emulsified vinaigrette. Taste and adjust seasoning with kosher salt, and fresh cracked black pepper.
OYSTER MUSHROOM FARRO "RISOTTO"
Kosher salt, to taste
1 c. oyster mushrooms, chopped
1 c. semi-pearled farro
3 c. chicken stock or water
2 Tbs. minced garlic
2 Tbs. brunoise shallot
2 Tbs. butter
In a heavy bottom sauce pan melt butter. Add the chopped oyster mushrooms, sear until golden brown, taking care not to move them too much. Once the mushrooms are cooked, add the minced garlic and shallots, sweat until tender. Add the farro to the pan and cook for 5 minutes, to give a toasted nutty flavor. Add the stock to the farro, one cup at a time, and constantly stir. Once the first cup of stock is gone add another cup to the farro, still stirring constantly; repeat last step. Once all the stock is gone, taste to make sure desired doneness is achieved. If still al dente add ¼ cup of stock and continue to cook. Taste and adjust seasoning. Keep hot and reserve until plating up.
PARSNIP-BUTTERNUT SQUASH PURÉE
3 oz. butternut squash, peeled, rough chopped
3 oz. parsnips, peeled, rough chopped
1 Tbs. shallot, rough chopped
1 Tbs. garlic, whole
1 c. chicken stock or water
Kosher salt, fresh cracked black pepper, to taste
1 Tbs. butter, whole
Melt butter and begin to sweat garlic and shallots until tender. Add parsnips and butternut squash to pan, sauté for 2 minutes. Add water, simmer until tender, about 10 minutes. Put all ingredients in blender and blend until smooth. Adjust seasoning with salt and pepper; reserve until later.
These recipes were presented by Chef Kyle Woodruff, CEC, and Chef de Cuisine of Waypoint Seafood and Grill, LLC.