Bite with Belkys: Asian Pear Salad from Sunfish Grill

The Chef: William Bruening
The Restaurant: Sunfish Grill
The Dish: Asian Pear Salad

Ingredients:

2 Tbs. of sugar
3 Tbs. of chives, chopped
1/8 cup of lemon juice
1 Tbs. of champagne vinegar
1 3/4 cup of blended oil (half vegetable oil and half extra virgin olive oil)
1/8 cup of white truffle oil
salt and pepper, to taste
1 whole belgian endive, peel leaves
1 asian pear
1 granny smith apple
1/4 lb. of red seedless grapes
1 cup of spicy pecans (toast pecans with cayenne pepper, chili powder, pepper and simple syrup)
1 lb. of arugula

Method of Preparation:

-First, prepare a white truffle vinaigrette. In a bowl, combine sugar, chives, lemon juice, champagne vinegar and slowly whisk in a blended oil. At the restaurant, they use part vegetable oil and part extra virgin olive oil.

-Then, add a little white truffle oil and season with salt and pepper. Whisk again. Chef William says the dressing will hold in the refrigerator for three to five days. Let it chill for at least 30 minutes before serving.

-Next, make the salad mix with belgian endive, asian pear (also known as apple pear), granny smith apple, red seedless grapes, spicy pecans, fresh arugula and drizzle it with the white truffle vinaigrette. Toss it all together.

To plate:

You can garnish with piccante gorgonzola and fried potato sticks.

Serving Suggestion: Pinot Grigio

Serves: 8

Note: Sunfish Grill will offer a complimentary "Lite Bite" size Asian Pear Salad with the purchase of an entree to anyone who brings in a copy of the recipe. (Valid one month after the air date.)

FOR MORE INFORMATION:

Sunfish Grill
2775 East Oakland Park Blvd.
Ft. Lauderdale, FL 33306
954-788-2434
www.sunfishgrill.com