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Restaurants›Cafe Brio›Gavin's Greens Recipe

Gavin's Greens Recipe

Inspired by Cafe Brio

Time30m

Serves4

Wild and cultivated greens and herbs, hazelnuts, fresh goat cheese, rhubarb compote, truffle soy vinaigrette

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Ingredients

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Greens and Herbs

2 cups Mixed wild greens (e.g., dandelion greens, purslane)

1/2 cup Fresh basil leaves

1/2 cup Fresh mint leaves

Toppings

1/2 cup Hazelnuts, toasted and coarsely chopped

1/2 cup Fresh goat cheese, crumbled

Rhubarb Compote

2 cups Rhubarb, chopped

1/2 cup sugar

1/2 cup Water

Truffle Soy Vinaigrette

3 tbs Aged soy sauce

1 tbs Truffle oil

2 tbs olive oil

1 tbs Vinegar (balsamic or red wine)

1 tbs Honey or maple syrup

to taste Celtic salt and pepper

Method

Rhubarb Compote

1

Prepare the Rhubarb Compote

In a saucepan, combine chopped rhubarb, sugar, and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 15 minutes, or until the rhubarb is soft and the mixture has thickened. Allow to cool slightly.

Vinaigrette

2

Make the Vinaigrette

In a small bowl, whisk together soy sauce, truffle oil, olive oil, vinegar, honey (or maple syrup), and salt and pepper until well combined. Set aside.

Salad Assembly

3

Assemble the Salad

In a large bowl, combine the mixed wild greens, arugula, basil, and mint. Drizzle with the truffle soy vinaigrette and toss gently to coat the greens evenly.

4

Serve

Plate the dressed greens and top with toasted hazelnuts, crumbled goat cheese, and a generous spoonful of rhubarb compote. Serve immediately.