4 T butter
2 T minced fresh sage
1 T poppy seeds
1 T apple cider vinegar
5 baby beets cut crosswise (or 2 medium beets baton cut)
2 bosc pears, sliced crosswise 1/4-inch thick
butter. Add sage and poppy seeds. Allow to foam but do not scorch. Cook until mixture gives off nutty aroma. Remove from heat immediately and allow to cool.
Take half of browned butter and whisk with apple cider vinegar. Parboil beets until tender but not soggy. Rinse in cool water and set aside. Arrange pears on platter and layer beets over pears. Drizzle butter dressing over salad and add salt and pepper to taste.
Use instructions on package to make polenta. When cooked, stir in remaining butter mixture and 4-6 oz. goat cheese. We had this with duck sausages.
Sunday, November 11, 2007
Posted by Adriana Velez at 6:16 PM