Featured Recipe from Chef Will, Harley’s at Fairmont Hamilton Princess
Arugula Salad with Shaved Parmesan & Balsamic Reduction topped with Seared Chicken Breast
Ingredients:
- 1/4 cup balsamic vinegar
- 8oz of Boneless Chicken Breast
- 4oz Cherry Tomatoes
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 ounces shaved Parmesan
- 12 ounces fresh arugula, washed and dried
Directions:
- In a small stainless steel pot, heat and reduce balsamic vinegar until syrupy consistency.
- Next, in a small frying pan, heat extra-virgin olive oil and sear chicken breast both sides and lightly fry until cooked evenly.
- Place the arugula in a large salad bowl and toss with some of cherry tomatoes. Divide the salad and chicken among serving plates and garnish with shaved Parmesan and drizzle balsamic reduction and olive oil. Serve immediately.
Cook’s Note:This recipe makes approximately 3/4 cup Balsamic Reduction. Any remaining reduction will keep for up to 2 weeks stored in a non-reactive container in the refrigerator.
Gosling’s Wine of the Week
BABICH MARLBOROUGH SUAVIGNON BLANC 2012
Babich Marlborough Sauvignon Blanc 2012 is Gosling’s choice for Chef Will’s recipe.
The nose displays gooseberry, herbal and tropical notes. This wine has a delicious palate with a full fruited entry, again gooseberry layered with rock melon and a zesty long mineral/herbal finish. It’s the classic Babich style that complements a variety of foods, or drinks equally well on its own.
The retail price is $18.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 27, 2013
