Texas Salad - DC News FOX 5 DC WTTG

Texas Salad

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1# baby arugula

1 cup toasted texas pecan halves

8 oz. oja santo goat cheese

4 baby beets, sliced thin

6 radish, sliced thin

8 oz. fried pork belly (recipe below, can be substituted for bacon)

2 cups roasted peaches (recipe below)

½ cup jalapeno and honey vinaigrette (recipe below)

Salt and pepper to taste

Pork Belly Crouton

1 whole pork belly

2 bulbs of fennel sliced

6 whole cloves garlic

4 sprigs of fresh thyme

4 sprigs of fresh rosemary

1 cup chicken stock

Salt and pepper

· Preheat oven to 300 degrees. Place pork belly in a baking dish and cover with rest of ingredients. Season with salt and pepper and cover with aluminum foil. Place in oven and cook for 3 hours. Remove pork from baking dish and place in refrigerator overnight to firm up. Cut into ¼ cubes and fry until crispy.

Roasted Texas Peach

4 peaches

¼ cup olive oil

Salt and pepper

· Preheat oven to 400 degrees. Cut peaches in half and remove seed. Cut each half into thirds place on a baking sheet. Drizzle with oil, salt and pepper and place in oven for 6-8 minutes or until just soft. Remove from sheet pan and place in refrigerator to cool before serving

Charred jalapeno and honey vinaigrette

2 jalapenos (charred whole on grill)

1 lemon juiced

2 oz champagne vinegar

3 tablespoons texas honey

¼ cup extra virgin olive oil

Salt and pepper

· Peel and de-seed jalapenos and mince really finely. In a bowl, add jalapeno, lemon, vinegar, honey and whisk together. Slowly drizzle in olive oil and season with a pinch of salt and pepper.

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