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2013 Artisan Cheese Festival cooking demonstrations

Citrus Salad with Bellwether Farms Fromage Blanc, Rhubarb Honey & Olive Oil Granola
Chef Mark Stark, Stark Reality Restaurants

Serves 4

2 cups           Bellwether Farms Fromage Blanc
1 Tbsp           Gipson’s Golden Honey
2 Tbsp           frozen passion fruit puree
2 cups           assorted sliced citrus
1                   banana, sliced into coins
1                   kiwi, sliced
                     Rhubarb Honey (recipe below)
                     Olive Oil Granola (recipe below)

Stir the honey and passion fruit puree into the fromage blanc until smooth. Keep chilled until needed.

To serve, place a dollop of the fromage blanc onto a serving plate, spreading it out slightly for the fruit to lay on. Arrange the sliced citrus and remaining fruit over the fromage blanc. Top with the granola and a drizzle of the rhubarb honey and an additional drizzle of olive oil, if desired. Serve!

Rhubarb Honey
3 cups           fresh rhubarb, green stem removed and sliced
½ cup            Gipson’s honey
½ cup            apple juice
1                   small red beet

Peel and slice the beet into ¼-inch slices. Place in a sauce pot with the apple juice and simmer for 3-4 minutes. Add the rhubarb and simmer until soft, about another 3-4 minutes. Remove the beet slices and stir in the honey. Remove from heat. Let cool then push thru a fine-mesh strainer. Cool until needed.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.