Chef EJ Harvey is the owner of the SeaGrille Restaurant in Nantucket “where ALL the locals go for great fish and excellent seafood”. At the Nantucket Wine Festival EJ made a cooking demonstration on Sunday featuring our Bijou. http://www.theseagrille.com/
Spring Spinach, Strawberry and Bijou Salad
with poppy seed dressing
Ingredients:
Baby Spinach – 1 pkg.
Red onion – 1/2 thinly sliced
Bijou – 4 oz (2 cheeses)
Bijou – 4 oz (2 cheeses)
In a large bowl, mix all the salad ingredients together.
Poppy Seed Dressing:
Red wine vinegar 8 fl oz
Mustard (optional) 2tsp
Minced shallots 1 Tbsp
Olive oil 24 fl oz
Salt as needed
Maple Syrup 2 tsp
Flat lead parsley 3 Tbsp
Method:
1 Combine vinegar, mustard, shallots, salt, pepper, and maple syrup. Gradually whisk in oil.
2 Stir in the herbs, and adjust the seasoning with salt, pepper and maple syrup if necessary.
3 Pour dressing over the salad ingredients. Toss and serve immediately.
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