Gourmet dishes crafted from foraged ingredients.
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 1 medium onion, halved and cut into ⅛-inch (3-mm) thick half-moons
- 1 tsp finely chopped fresh rosemary
- 4 cloves garlic, minced
- ½ tsp plus pinch sea salt, divided
- 1 tbsp good-quality balsamic vinegar
- 2 cups vegetable or chicken stock
- ½ cup (120 ml) dry red wine
- Pinch of sugar
- 8 cups dandelion leaves, washed, trimmed and roughly chopped
- 4 large fresh figs
- 1 (2-oz) piece aged goat Gouda or Spanish Manchego, frozen
Heat 1 tablespoon (14 g) of the butter and the oil in a medium, heavy-bottomed stockpot over low heat. Add the onion. Cook, stirring occasionally, until the onion is caramelized, 35 to 40 minutes. Add the rosemary, garlic and a pinch of salt during the last 5 minutes of cooking.
Deglaze the pot with the balsamic vinegar, scraping any bits from the bottom with a wooden spoon. Add the stock, wine, sugar and the remaining ½ teaspoon salt. Bring the pot up to a boil and then lower the heat to medium-low and bring to a simmer. Add the dandelion leaves, braise them for 45 minutes partially covered. Taste for salt and sugar and adjust accordingly.
Wash the figs and trim the tops and bottoms. Slice the figs into ¼-inch (6-mm) thick rings. To a small sauté pan over medium-high heat, add the remaining 1 tablespoon (14 g) butter and brown one side of the figs for 2 to 3 minutes. Remove the figs from the heat and set aside.
To serve, arrange the dandelion leaves in a large bowl or deep platter. Scatter the figs over the top and, with a rasp grater, grate the frozen cheese lightly over the top.
About this recipe
"This dish was inspired by a leftover half bottle of wine and a plethora of dandelions in my yard. In addition, my dear friend gifted me the most amazing figs from her trees. All these ingredients made me think of the goat Gouda I had in the fridge, and then my mouth really started to water. This is an excellent side dish to game meat, red meat or pork." -- Mia Wasilevich
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