Chef Jeff Ross
First step is shaving brussel sprouts on a mandoline in to thin slices.
Next a vinaigrette is made of South Carolina olive oil ( who knew that existed?), vinegar and Blackberry Farm's Smoked Onion Jam. It is then tossed with the brussel sprouts.
A Granny Smith apple is sliced on a mandoline and then cut in to matchsticks.
French radishes and red onions are sliced paper thin on the mandoline and quickly pickled in vinegar and sugar for about 30 minutes.
Red seedless grapes are tossed in olive oil and then grilled on a grill pan until they start to pop open.
To plate the salad, a mound of dressed brussel sprouts are placed on a rustic plate
that has been smeared with smoky onion jam. .
These rustic plates are made by a local potter for Blackberry Farm exclusively. The grey glaze is created by using the ashes from the Barn's fireplaces at Blackberry Farm.
A pickled golden beet is placed on the plate, along with the pickled onions and radishes.
Next, a few slices of sectioned orange and the apple match sticks.
Finally, a shaving of Blackberry's Singing Brook cheese is layered on the plate.
A spoonful of the grilled red grapes and a few edible violas!
A truly beautiful salad that tasted wonderful.