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:
 

  1. Pick the green fronds from the fennel bulb and reserve.
  2. Cut fennel in half, vertically, and slice thinly. If possible, use a mandolin.
  3. Gently pick the leaves off of the basil, tarragon, dill and chervil. Set aside.
  4. Slice chives very finely.
  5. Combine arugula, fennel and herbs together, and toss.
  6. Add in lemon juice, honey and olive oil, mixing well.
  7. 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:
 

  1. Add 3 tbsp. of butter to a medium saucepot placed over medium heat, allowing the butter to melt.
  2. Once the butter starts to sizzle, add in the flour.
  3. Cook for 5 minutes, stirring constantly.
  4. Remove from heat and cool for 5 minutes.
  5. Whisk the milk into the flour and butter mixture, combining thoroughly with no lumps.
  6. Place saucepot over low heat, whisking constantly until the mixture comes to a simmer.
  7. Simmer gently for 10 minutes, whisking to ensure the sauce does not stick to the pot.
  8. After 10 minutes, add in the whole grain mustard, and lightly season with salt and pepper. Keep sauce warm.

To make your sandwiches:
 

  1. Begin to build your sandwiches by placing 2 slices of ham and ¼ cup of cheese between 2 slices of bread.
  2. Butter the outside of the slices with the remaining softened butter.
  3. Heat a large frying pan over medium-high heat, adding the sandwiches once hot.
  4. Brown sandwiches on both sides (2-3 minutes per side).
  5. Transfer browned sandwiches to a baking sheet, and turn your oven broiler to high.
  6. Spoon ½ cup of your mustard béchamel over the top of each sandwich.
  7. Place under broiler until the béchamel is golden brown.
  8. While the sandwiches are under the broiler, fry eggs in a large frying pan to your liking.
  9. Top each sandwich with a fried egg and serve with our spring herb salad.

Recipe by Chef Tim Mackiddie, Jackson-Triggs Niagara Estate Winery