Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine

Ingredients

• 1 lb Fresh Asparagus
• 1 T Extra Virgin Olive Oil
• 4 oz block Parmesan Reggiano or Sartori’s SarVecchio
• 1 jar Quince and Apple Shallot Confit with Red Wine
• Salt and Cracked Black Pepper

Directions

Snap woody bottoms off asparagus.  Toss with olive oil and season with salt and pepper.

Grill asparagus until it is lightly charred, bright green and beginning to soften. Remove from grill and cover for 5 minutes. This will allow the asparagus to steam itself and finish cooking.

Uncover asparagus and spoon Shallot Confit with Red Wine over the top. Using a vegetable peeler, shave parmesan ribbons over the top.

Finish with additional cracked black pepper and extra virgin olive oil, if desired.

Blue Cheese Tart with Shallot Confit

Ingredients

• 1 9″ Unbaked Pie Crust (or make a Tart Crust from scratch – here’s a useful link)
• 1 jar Quince and Apple Shallot Confit with Red Wine
• 4 ounces High-Quality Blue Cheese, like those from Seymour Diary Products, in Seymour, Wisconsin or Hook’s Cheese in Mineral Point, Wisconsin
• 1/4 cup Chopped Walnuts

Directions

Preheat oven to 350 degrees.

Prick the bottom of the pie crust with a fork several times and bake 10 to 15 minutes, or until crust begins to turn golden brown at the edges. Remove from oven.

Cover the bottom of the crust with a layer of Shallot Confit with Red Wine. Crumble blue cheese over the top of the confit and sprinkle walnuts over everything.

Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts.

Remove from oven and let cool.

Serve at room temperature with a green salad and sliced pears for an elegant appetizer.

Roasted Vegetable Salad with Shallot Confit Dressing

Ingredients

Salad

• 1 Large Sweet Vidalia or Red Onion, cut into 1/4 inch slices
• 1 Large Red Pepper, stemmed, de-seeded and chopped into 3/4 inch pieces
• 1 Large Poblano Pepper, stemmed, de-seeded chopped into 3/4 inch pieces
• 1 Small Summer Squash, cut into 3/4 inch pieces
• 1 Small Zucchini, chopped into 3/4 inch pieces
• 1/4 pound Asparagus, cut into 3/4 inch sections
• 1/4 pound Young Carrots, chopped into 3/4 inch sections
• 1 cup Sweet Corn Kernels, cut from the cob
• 5 Radishes, cut into quarters
• 1 cup Cherry or Grape Tomatoes, cut in half
• 1/2 cup Italian Parsley, chopped (optional)
• 2 T Extra Virgin Olive Oil
• Salt and Pepper

Dressing

• 1 jar Quince and Apple Shallot Confit with Red Wine
• 2 t Red Wine Vinegar
• 2 T Olive Oil

Directions

Chop all salad ingredients and combine in a bowl, leaving out the parsley. Toss with olive oil; season with salt and pepper.

Put into a baking dish and bake for 35 to 40 minutes or until vegetables soften and begin to brown at the edges. Stir occasionally, to encourage even cooking.

Meanwhile, combine dressing ingredients and set aside.

Remove vegetables from oven and pour into a bowl. Dress with Shallot Confit dressing and add parsley while salad is still hot.

You may not want to use all the dressing for this recipe. If not, keep it in the refrigerator and use on any future salad.

Season to taste with salt and pepper and serve warm.