wood sorrel, its a weed, there are clusters of the stuff in your lawn
In This Recipe
first, get the balsamic vinegar in a pot. nothing too fancy or expensive, yeah? just your run of the mill. over medium heat, reduce down to a glaze that will cover the back of a spoon. set aside.
quarter the apricots, then drizzle with honey, and give a light toss.
get them under the broiler, and keep a watchful eye.
click on pic 5 to see what they look like successfully roasted. set aside
while the apricots are roasting, toast your pine nuts till tan. about 7 minutes ought to do the trick.
mizuna. in a bowl. toss with a bit of olive oil, sea salt, and pepper if you please.
artfully plate like this: lay down the parma ham, all devil-may-care-like. now on with the mizuna greens. sprinkle with nuts, arrange the fruit, and drizzle the mess with the vinegar like j. pollock would, mindful not to overindulge. this glaze packs a powerful bite. be sure to shower with some of the sorrel, it's such a whimsical green!
Et voila! Muzuna, les abricots et jamb de cochon!
I write. I cook. I want A&M's job! Just kidding. No, I'm not. I used to be a professional chef, and while I no longer want to be in a professional kitchen, I could never stop cooking. How cliche that I write and cook, nonetheless, the two marry quite happily and blogging fulfills both of those passions for me with an immediacy that I crave. I would love some day to do it full-time.
I have two blogs at the moment, and I'm developing a third.
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