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Seared Provolone

Pan Seared Provolone and Dried Fruit Salad with Chorizo Vinaigrette
Serves 2
Pairs with: TRIVENTO RESERVE PINOT NOIR
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Ingredients
  1. 2 medium beets
  2. 4 dried apricots
  3. 2 thick slices of provolone cheese, approximately 5 ounces each
  4. 1 large bunch of arugula, well stemmed
  5. 1/2 cup all-purpose flour
  6. 3 tablespoons Trivento extra virgin olive oil
  7. A few sprigs fresh thyme, leaves lightly chopped
  8. 1 rosemary sprig, leaves lightly chopped
Chorizo vinaigrette
  1. 1 small chorizo sausage, roughly chopped
  2. ½ cup Trivento extra virgin olive oil
  3. The juice from 1 large lemon
  4. Salt
  5. Freshly ground black pepper
Instructions
  1. 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.
  2. Place the apricots in a small bowl and cover with warm water so they can plump up.
  3. When the beets are cool enough to handle, peel them and slice them into thin rounds.
To make the chorizo vinaigrette
  1. 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.
  2. Lift the apricots from their soaking water and chop them into a medium dice.
  3. 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.
Presentation
  1. 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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