2 heads of Baby Hydro-Bibb
Sherry Vinaigrette (recipe below)
Dehydrated Fennel (may substitute finely sliced fennel)
Fourme D’ambert (sweet bleu cheese)
Onion Strudel (recipe below)
2 cups sherry
2 cups red wine Vin
1 shallot, chopped
1 bay leaf
1 cup sherry Vin
Reduce the above to 1/3 original volume.
Add approximately 2 cups canola oil
2 cloves garlic, minced (we remove the germ for a milder, more rounded flavor).
1 rib of celery, finely chopped
2 twigs of thyme, finely chopped
Mix it all together and set aside.
For the Filling:
2 red onions thinly sliced
a knob of butter
2 cups red wine
For the Dough:
3 and 1/4 cups all-purpose flour
1/4 cup oil
1 cup warm water
pinch of salt
Mix everything except the egg in the bowl of a mixer, with the dough hook attached. Slowly mix the ingredients, when they come together, slowly add the egg. This is a dough that needs a lot of gluten to work, so turn the speed to medium and let it go until it gets smooth and does not stick to your hands. Once the dough is stretched, make a line with our onion mixture and roll the dough half way. Brush the remaining dough with melted butter, sprinkle with chopped parsley and shallot, and roll the rest of the way. Bake at 350, until golden brown. Cool, cut, and serve at room temperature.
Lightly toss the greens and the fennel together, with a nice helping of the sherry Vin, then tie it with the blanched chive into cute little bundles. Next to that place a wedge of the cheese and a cylinder of the onion strudel. Drizzle some Vinaigrette on the plate, and serve.