Salads
Crispy Pickled Onion and Pork Belly Salad
Ingredients
- ½ oz. Crispy Pickled Red Onion Topping
- 6 oz. Cross Valley Farms® Organic Harvest Blend
- 3 oz. Chef's Line® Diced Hickory Smoked Pork Belly, fried
- 2 oz. Sweet Onion Vinaigrette
- 2 oz. Cross Valley Farms English Cucumber, diced
- 2 oz. Cross Valley Farms Red Bell Pepper, diced
- 3 oz. Glenview Farms® Applewood Smoked Blue Cheese
PREPARATION
- In a blender, purée pickling juice, mustard, onion, salt, pepper, and honey
- Once puréed, keep blender running and slowly pour in oil
- Once oil has completely mixed in, keep blender running and add chopped parsley
- Remove salad dressing from blender and store in appropriate container
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Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 50