GOLDEN VALLEY, Minn.-- The concept of farm to table dining is the focus of Wise Acre Eatery in Minneapolis. This morning Beth Fisher and Caroline Glawe from the restaurant joined us to share one of their fall dishes.
Wise Acre eatery is located at 5401 Nicollet Avenue South in Minneapolis. For more information, call 612-354-2577 or visit www.wiseacreeatery.com.
Shades of Summer Salad
Serves 6
12 oz Mixed Lettuces
½ - ¾ C Vinaigrette, recipe follows
6 slices Thick Cut Bacon, cooked
3 C Chicken Salad, your favorite
6 Pickled Eggs, recipe follows
1 C Garden Tomatoes, wedged
12 slices Grilled Baguette
4 C Assorted Roasted Garden Vegetables (squash, potatoes, sweet peppers, garlic, carrots, onions, sweet corn......)
To Assemble:
Toss greens in a light coating of vinaigrette and divide onto plates.
Top each plate of greens with tomatoes, assorted grilled vegetables, ½-cup chicken salad, one halved pickled egg, two slices of grilled baguette, and finally, the crispy thick slab of bacon.
Beth Fisher's Three Vinegar Blue Cheese Dressing
1/4 C Red Onion, finely diced
2 Cloves Garlic, minced
1/3 C Sherry Vinegar
1/3 C Balsamic Vinegar
1/3 C White Wine Vinegar
1/2 t Dried Thyme
1/2 t Dried Oregano
1 t Salt
1 T Sugar
6 Cracks Black Pepper
1 - 1 1/2 C Olive Oil
6-8 Oz. Blue Cheese, crumbled
Whisk together onion, garlic, spices, sugar, vinegars, salt and pepper. While whisking, slowly add oil to incorporate well.
Check seasoning and adjust as necessary. Add crumbled blue cheese.
Taste, add final salt and pepper to your liking, and drizzle on salads, cold roasted meats or fresh vegetables.
Wise Acre Eatery's Pickled Eggs
1 Yellow Onion, julienned
1 medium Beet, sliced
2 dz Eggs, cooked & peeled
Brine:
1 C Cider Vinegar
1 C Sugar
3 C Water
¼ C Pickling Spice
1/8 C Salt
Combine brine ingredients in non-reactive pan.
Bring to boil. Remove from heat and cool completely.
Julienne onion and slice beet. Put both in bottom of non-reactive container, add eggs and pour enough brine over to cover.
Cover and allow to pickle for at least 6 hours. Refrigerate, in brine, for up to 3 days.