Serves 4 as an appetizer, 2 as an entree
1 bunch scallions, sliced 1/4-inch thick
2 cups sliced shiitakes, stems removed
1 tablespoon Dijon mustard
Juice of 1 lemon
Juice of 2 limes
1/2 cup extra virgin olive oil, plus more for cooking
1 tablespoon truffle oil
1 large head frisee, broken apart, washed, spun
4 poached eggs (poach them in the wok you'll be using for the recipe)
Kosher salt and freshly ground black pepper
In a wok or sauté pan over medium heat coated lightly with extra virgin olive
oil, sauté the scallions and shiitakes for about two minutes, until softened.
Add Dijon mustard and deglaze with citrus juices, scraping up any caramelized
bits in the pan. Whisk in extra virgin olive oil and truffle oil; you're
looking for a broken vinaigrette. Have frisee in a large bowl and pour hot
vinaigrette over salad to wilt, tossing to coat. Divide salad among 4 plates,
top each with poached egg and serve.
WINE NOTES
2004 Kendall Jackson Grand Reserve Cabernet Sauvignon
Called Grand Reserve because it is handcrafted from the top 1.5 % of the
winery’s Cabernet Sauvignon lots. Made boutique winery-style, keeping each lot
from various vineyards separate. Flavors of black cherry, coffee and currant
with notes of cedar and cassis. Medium-bodied with complex tannins. Pairs well
with all the dishes from this episode, especially the Kobe beef.
2004 Yangarra Cadenzia – GSM
50% Grenache, 40% Shiraz, 10% Mourvedre. “Cadenzia is an impassioned
improvisation played by a virtuoso soloist towards the end of a performance.
This wine is made in celebration of the winemakers’ opportunity after vintage
to blend an exceptional wine around the Grenache variety.” Flavors of plum and
cherry, with tannins that give a rich chocolate note in the finish. Pairs very
nicely with the risotto.
List
price: $8.99
