1 tbl. olive oil
1 tbl. finely chopped onion
1 ½ cups fresh or frozen blueberries
2 tbl. brandy or dry vermouth
½ cup baby arugula leaves or other mild salad greens
6 oz. smoked chicken or duck breast, thinly sliced, any fat removed.
3 oz. brie cheese, thinly sliced
Heat olive oil in a saucepan over medium heat and sauté onion until translucent, about 2 minutes. Add blueberries and cook, crushing blueberries with back of a wooden spoon until softened, about 5 minutes. Add brandy and simmer, stirring occasionally, until thickened, about 7 minutes. Stir in ¼ tsp. salt. Remove from heat and let cool slightly.
Divide arugula leaves among 4 salad plates. Arrange slices of chicken and brie on the arugula. Drizzle warm compote on top. Serve at once.
This recipe comes from the Williams-Sonoma new healthy kitchen “STARTERS”. It’s on page 34
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