Roasted Asparagus and Wild Halibut Salad with Chèvre and Warm Rhubarb Vinaigrette
Yes, it is finally spring, and I can't resist putting everything I love about this season on one plate! The warm vinaigrette is sparked with tart, sweet flavors and the colors literally burst off the dish. This is one for a special spring day!
- 12 asparagus spears Add to list
- 4 halibut fillets (about 3 to 4 ounces each) Add to list
- Extra virgin olive oil for brushing Add to list
- Salt and freshly ground pepper, to taste Add to list
- 4 ounces fresh chèvre cheese Add to list
- Organic edible flowers or small sprigs of herbs (optional) Add to list
- 2 cups baby arugula or PCC organic mixed baby greens (you may toss in fresh mint, basil or watercress if you so desire) Add to list
- Warm Rhubarb Vinaigrette Add to list
Preheat oven to 400° F.
Place the asparagus spears in a small baking pan. Place the halibut on a separate baking pan. Brush both the asparagus and halibut with olive oil and season with salt and pepper. Roast the asparagus for about 8 minutes, or until just crisp tender. Roast the halibut for 10 to 12 minutes or until just opaque through.
Divide the chèvre into 4 balls and press each into a flat round. Press an edible flower or sprig of fresh herb on the surface of each chèvre medallion.
Toss the arugula or mixed greens with a little of the vinaigrette and divide between 4 salad plates. Arrange the asparagus, halibut and goat cheese on the plates.
Drizzle the entire plate with the warm vinaigrette, evenly distributing the hazelnuts, rhubarb and cherries.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 16, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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