serves 3 as a side dish
1 t dijon mustard
1 t white wine vinegar
2 T + 2 t extra virgin olive oil
1 Star Crimson pear (Mount Hood Organic Farm)
1 turnip (Persephone Farm)
kosher salt
1 large sprig of thyme, leaves picked
4 oz chanterelles (Peak Forest Farm)
butter
1 small clove garlic
¼ cup picked parsley leaves
1 bunch spigariello, stems (Gales Meadow Farm)
sea salt
walnut oil, hazelnut oil, or finishing olive oil
ground hot pepper
Whisk together mustard, white wine vinegar, and a pinch of salt. In a thin stream, vigorously whisk in oil. Season to taste. Peel, half, core, and slice pears. Toss with a generous amount of the vinaigrette and reserve.
Cut the root and top end off the turnips and peel. Cut into slices so that it looks like the slices of pear. Place on an oiled sheet tray and drizzle with a generous amount of oil to coat. Season with salt, sprinkle with chopped thyme, and toss well.
Bake in a 400° oven until the turnips’ liquid has evaporated and they are totally cooked through and have started to brown, about 30 minutes. (Toss the turnips and rotate the sheet tray half way through cooking.)
Meanwhile, brush the chanterelles clean and slice longwise to a similar size. In a pan over medium heat, heat enough butter to coat the bottom and add a touch of oil. Add the mushrooms, a pinch of salt, and sauté until they have given up any moisture and have started to brown. Turn the heat down to low, add another pinch of salt and continue to cook gently until the mushrooms have excellent flavor. Season to taste and toss with garlic that has been minced and crushed to a paste and chopped parsley.
Heat enough oil to lightly coat a pan over medium heat and add spigariello and a pinch of sea salt. Sauté until the greens are wilted and add a few drops of white wine vinegar to taste. Cook until the greens just start to take on sweetness, about 4 minutes. Finish with some walnut oil and season to taste with the sea salt.
To serve, place the spigariello on the plate. Top with mushrooms, turnips, and dressed pear and garnish with ground hot pepper.
