A complex arugula salad course with accompaniments, gorgonzola fritters with red grapes and grilled pear conserve. Recipe by Chef Seth Bixby Daugherty.

Arugula Salad with Gorgonzola Red Grape Fritters
and Grilled Pear Conserve

Fritters:

6 ounces Wisconsin Gorgonzola cheese, softened
4 large red grapes

2 tablespoons all-purpose flour
1 large egg, beaten
1/2 cup dry bread crumbs

 

Pears:
2 pears

 

Vinaigrette:
2 shallots (about 1-inch each)
3 ounces champagne vinegar
1 teaspoon Dijon mustard
8 ounces extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

 

Salad:
5 ounces arugula

1. For Fritters: Shape Gorgonzola cheese into 4 balls. Press grape in middle of each ball. Wrap cheese around grapes. Freeze at least 1 hour.
2. For Pears: Core pears and cut into slices. Grill until slightly soft. Set aside.
3. For Vinaigrette: Place shallots, vinegar and mustard in blender container. Blend until smooth, scraping sides if necessary. Add olive oil, salt and pepper. Blend until thick.
4. For Salad: Clean and dry arugula. Toss with pears and vinaigrette. Season with salt and pepper.
5. Final Preparation: Coat frozen fritters with flour, then egg, then bread crumbs. Heat 4 inches of vegetable oil to 350°F (175°C). Fry fritters until golden brown, about 1 minute. (Grape should still be frozen and cheese warm.)
6. Place salad on 4 plates. Place hot fritter on each plate.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.