Stephanie Inn / CANNON BEACH
Aaron Bedard, executive chef
Serves 4
Ingredients
For the Citrus Honey Vinaigrette
• 1 orange, zested
• ¼ cup Public Coast Farm honey
• ¼ cup champagne wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup avocado oil
• Salt, to taste
For the Curried Carrot Salad
• 10 ounces Kingfisher Farms Yaya carrots (or favorite Oregon carrots), peeled
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 ounces seedless grapes
• 2 tablespoons Public Coast Farm honey
• 1/2 cup water
• 1/2 cup sugar
• 2 ounces walnuts
• 4 ounces sheep’s milk feta cheese
• 1/4 ounce Public Coast Farm micro carrot
• Citrus honey vinaigrette (see recipe)
• Salt and pepper, to taste
Instructions:
For the Citrus Honey Vinaigrette
- Combine ingredients in a container, and emulsify with an immersion blender until fully incorporated. Add salt to taste.
For the Curried Carrot Salad
- Artfully place curried carrots, feta cheese, honey-roasted grapes and candied walnuts on a serving plate, top with micro carrots and drizzle with citrus honey vinaigrette.
- Preheat oven to 350 degrees. Toss carrots, olive oil and curry powder together in a bowl, and season with salt and pepper to taste. Place on a small sheet pan, and roast at 350 degrees until slightly tender, about 20 minutes. Set aside to cool.
- Toss grapes and honey together in a bowl, and place on a small sheet pan. Roast at 350 degrees until slightly softened. Set aside to cool.
- In a small sauce pot, combine water and sugar, and bring to a boil. Add walnuts to boiling syrup, and cook for 1 minute. Drain syrup from the walnuts. Place the walnuts on a small sheet pan, and roast until golden-brown, about 8-10 minutes. Set aside to cool.
