Spring Herb Salad with Lemon and Honey
Serves 4
Ingredients:
- 80 grams baby arugula
- 1 bulb fennel, fronds attached
- 1 bunch basil (green or purple)
- 1 bunch tarragon
- 1 bunch dill
- 1 bunch of chervil or parsley
- 1 bunch of chive
- 2 lemons, juiced (If possible, use Meyer lemons)
- 2 tbsp. quality liquid honey
- 2 tbsp. olive oil
To make your salad:
- Pick the green fronds from the fennel bulb and reserve.
- Cut fennel in half, vertically, and slice thinly. If possible, use a mandolin.
- Gently pick the leaves off of the basil, tarragon, dill and chervil. Set aside.
- Slice chives very finely.
- Combine arugula, fennel and herbs together, and toss.
- Add in lemon juice, honey and olive oil, mixing well.
- Finish by seasoning your salad with salt and pepper to taste.
- Recipe by Chef Tim Mackiddie, Jackson-Triggs Niagara Estate Winery
Croque-Madame with 'Niagara Gold' Cheese and Mustard Bechamel
Serves 4
Ingredients:
- 4 eggs (fried to your preference)
- 16 slices of ham
- 1 cup Niagara Gold cheese, grated
- 8 slices of multigrain or sour dough bread
- 2 cups 2% milk
- ½ cup unsalted butter, softened
- 3 tbsp. all-purpose flour
- ¼ cup whole grain mustard
- Salt and pepper to taste
To make Mustard Béchamel:
- Add 3 tbsp. of butter to a medium saucepot placed over medium heat, allowing the butter to melt.
- Once the butter starts to sizzle, add in the flour.
- Cook for 5 minutes, stirring constantly.
- Remove from heat and cool for 5 minutes.
- Whisk the milk into the flour and butter mixture, combining thoroughly with no lumps.
- Place saucepot over low heat, whisking constantly until the mixture comes to a simmer.
- Simmer gently for 10 minutes, whisking to ensure the sauce does not stick to the pot.
- After 10 minutes, add in the whole grain mustard, and lightly season with salt and pepper. Keep sauce warm.
To make your sandwiches:
- Begin to build your sandwiches by placing 2 slices of ham and ¼ cup of cheese between 2 slices of bread.
- Butter the outside of the slices with the remaining softened butter.
- Heat a large frying pan over medium-high heat, adding the sandwiches once hot.
- Brown sandwiches on both sides (2-3 minutes per side).
- Transfer browned sandwiches to a baking sheet, and turn your oven broiler to high.
- Spoon ½ cup of your mustard béchamel over the top of each sandwich.
- Place under broiler until the béchamel is golden brown.
- While the sandwiches are under the broiler, fry eggs in a large frying pan to your liking.
- Top each sandwich with a fried egg and serve with our spring herb salad.
Recipe by Chef Tim Mackiddie, Jackson-Triggs Niagara Estate Winery