Ingredients
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3 beetroot pickled eggs (sliced in coins)
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227 grams apricot glazed wild boar bacon
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170 grams roasted chipotle mango corn
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397 grams poached pears (canned but grilled or seared)
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142 grams puffed wild rice
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455 grams heritage blend or spring mix
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Apricot, peach and white balsamic dressing
Peach apricot dressing:
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1 liter le fruit de monin peach puree
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1 liter tropical oasis peach mix
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1 liter red wine vinegar
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1/4 liter of apricot glaze
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3 liters oil
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2 teaspoons salt
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1 teaspoon pepper
Beetroot pickled eggs:
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200 milliliters grenadine
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2 liters pickling juice
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2 grated red beets
Mango chipotle corn:
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1/4 stick butter
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90 milliliters dry chipotle mango seasoning
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455 grams frozen corn
Directions
- Place spring mix or desired lettuce in serving bowl and lightly toss is peach apricot vinaigrette.
- Begin to form rows of ingredients across the salad, eggs, corn, pears, rice, and wild boar each in their own row forming a bright colourful salad.
- Top with additional peach apricot dressing.
Peach apricot dressing:
- Combine peach puree, oasis mix, red wine and apricot glaze into bowl and mix evenly.
- Slowly add in oil to mixture.
- Season with salt and pepper.
Beetroot pickled eggs:
- Heat up pickling liquid with grenadine and grated red beets.
- Once simmering, pour over hard boiled eggs.
- Let cool in liquid and store in liquid.
Chipotle mango corn:
- Combine all ingredients into sauté pan and cook until butter and spice are all evenly coated and incorporated into corn.
Apricot glazed wild boar bacon:
- Cube bacon or wild boar into 1/4 cubes and toss in brown sugar and apricot dressing.
- Bake in oven for 20 mins at 350. Let cool.
Puffed wild rice:
- Heat oil until 180 degrees Celsius.
- Pour rice in for five to ten seconds as it will begin to puff almost right away.
- Pour oil and rice into a sieve and drain. Add salt, pepper or paprika if desired.
