Roasted Chicken and Strawberry Salad with Prickly Pear Vinaigrette
By Chef Michael Rusconi
6 oz Roasted pulled chicken
4 oz Diced fresh mozzarella
3 oz Toasted almonds
1 Pint Fresh strawberries cut in 1/4s
Baby field greens
Prickly pear vinaigrette
2 oz White balsamic vinegar
2 oz Prickly Pear syrup
1 oz Shallot chopped
½ each Fresh pear pealed and cored
4 oz Olive oil
Ice
For the dressing
Sweat the shallot and quartered pears in olive oil. Let cool.
In a blender, add your cooked pears, shallots vinegar and syrup.
Blend until smooth.
Slowly add your olive oil.
As the vinaigrette starts to thicken add a few ice cubes. This will keep the vinaigrette cold and help keep it from getting too thick as your blending it.
Salt and white pepper to taste.
Compose the salad by tossing all ingredients together.
Place them in a bowl and garnish the top with toasted almonds.
Harris Ranch Angus Burger with American Goat Cheese, Arugula and Caramelized onions
Yields 4
2 large yellow onions Sliced thinly on the bias
1 oz. Olive oil
2 oz. Balsamic vinegar
8 ounces Goat Cheese
4 slices Beefsteak tomatoes
4-8oz Angus burgers
To taste Salt and Black Pepper
In a small sauce pan add a little olive oil and the onions. Over low heat slowly cook the onions stirring frequently until nicely browned. Add the balsamic vinegar and reduce until almost completely dry.
Grill your burgers and top with all other ingredients.
Rusconi's American Kitchen
10637 N. Tatum Blvd., Phoenix, AZ 85028
480-483-0009
www.rusconiskitchen.com
