Chef de Cuisine Chris Swenson
TWENTY 6 at La Quinta Resort & Club
LA QUINTA, CA
1/2 cup buttermilk
1/2 cup crème fraiche
1/4 cup chardonnay vinegar
2 tsp sherry vinegar
1 cup finely diced dates
1/2 cup walnut oil
To prepare dressing, place buttermilk, crème fraiche and vinegars in a blender. Add 1/4 cup dates and blend. Emulsify with walnut oil and season with salt and white pepper.
Pour into a bowl and whisk in the remaining diced dates.
2 Braeburn apples, finely diced
2 granny smith, apples finely diced
1/2 stalk celery, finely diced
1 cup red grapes, finely diced
1 cup green grapes, finely diced
1/2 cup chopped toasted walnuts
1 cup micro celery
For the salad, combine all ingredients in a bowl and season with dressing reserving some micro chervil for garnish.
1/4 cup Italian vincotto
Drizzle a little vincotto onto a plate, form salad in a ring mold. Top with micro celery. Enjoy!