Pan Seared Provolone and Dried Fruit Salad with Chorizo Vinaigrette
Pairs with: TRIVENTO RESERVE PINOT NOIR
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- 2 medium beets
- 4 dried apricots
- 2 thick slices of provolone cheese, approximately 5 ounces each
- 1 large bunch of arugula, well stemmed
- 1/2 cup all-purpose flour
- 3 tablespoons Trivento extra virgin olive oil
- A few sprigs fresh thyme, leaves lightly chopped
- 1 rosemary sprig, leaves lightly chopped
- 1 small chorizo sausage, roughly chopped
- ½ cup Trivento extra virgin olive oil
- The juice from 1 large lemon
- Freshly ground black pepper
- Preheat the oven to 400 degrees. Wrap the beets in aluminium foil, place them on a baking sheet, and bake until they’re tender, about 30 minutes. Remove them from the oven, and let them cool a bit.
- Place the apricots in a small bowl and cover with warm water so they can plump up.
- When the beets are cool enough to handle, peel them and slice them into thin rounds.
To make the chorizo vinaigrette
- Place the chorizo, lemon juice and olive oil in a food processor and pulse until you have a smooth but still lightly textured consistency, adding a little water if it gets too thick (it should be pourable.) Season with salt and black pepper.
- Lift the apricots from their soaking water and chop them into a medium dice.
- In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Coat the provolone slices lightly with flour. When the skillet is hot slip in the provolone and brown on one side, about 2 minutes. Gently flip the cheese with a spatula and brown the other side, about a minute or so longer. The provolone should now be crisp on the outside and soft inside.
- Set out two serving plates. Arrange the beet slices around the plate and drizzle with a little of the vinaigrette. Place the arugula in the center of the plate and scatter on the apricot pieces. Drizzle with the remaining vinaigrette. Place a slice of provolone on each salad and garnish with the fresh thyme and rosemary. Serve hot.
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