Jackson Family Wines’ Grilled Frisee, Squash & Figs
Serves 4
Savory granola
1 tablespoon egg white
½ teaspoon honey
1 tablespoon sunflower seeds 1½ teaspoons white sesame seeds 1 tablespoon pepitas (pumpkin seeds) 1 tablespoon old-fashioned rolled oats ½ teaspoon fennel seeds
½ teaspoon celery salt
Maldon sea salt
Bacon vinaigrette
½ cup bacon lardons, cut ¼-inch thick and 1-inch long
1 tablespoon minced shallots
1 tablespoon sherry vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt, freshly ground black pepper Salad
1 small delicata squash, about ½ pound 2 heads frisee
6 yellow-green-skinned figs, such as Adriatic or Kadota, stemmed and sliced crosswise 1 ounce Nicasio Valley Foggy Morning cheese or fresh goat cheese, crumbled
DIRECTIONS
Savory granola: Heat the oven to 300 degrees. Line a half sheet pan with a silicone baking mat. In a small bowl, whisk together the egg white and honey until fluffy and stiff. Toss in the sunflower seeds, sesame seeds, pepitas, oats, fennel seeds and celery salt, and stir to mix well. Spread the mixture in a thin, even layer on the prepared pan and sprinkle lightly with Maldon salt. Bake for 10 to 12 minutes, until golden and crisp. Let cool on the pan to room temperature, then break into small chunks. Set aside in an airtight container until ready to use. The granola can be made up to 1 day in advance.
Bacon vinaigrette: In an 8-inch skillet, cook the bacon over medium heat, stirring occasionally, for about 8 minutes, until crispy. Use a slotted spoon to transfer the bacon to a plate. Add the shallot to the fat remaining in the pan and cook over medium heat, stirring occasionally, for 2 to 3 minutes, until soft and just beginning to caramelize. Off heat, whisk in the vinegar, honey, mustard and olive oil. Season with salt and pepper. Chop half the bacon and add it to the dressing. Reserve the remaining bacon to garnish.
Prepare a gas or charcoal grill for direct cooking over medium heat. Brush the grill grate clean. Trim off both ends of the squash, then use a small spoon to scoop out and discard the seeds. Using a mandoline or a sharp knife, cut the squash crosswise into 1⁄8-inch-thick circles. Transfer to a medium bowl and toss with 1 teaspoon oil and ¼ teaspoon salt, coating evenly.
Grill the squash circles, turning once, for about 1½ minutes on each side until tender and marked by the grill but not charred. Transfer to a plate. Cut each frisee head in half lengthwise. Transfer to a medium bowl and toss with 1 tablespoon oil and 1 teaspoon salt, coating evenly. Grill the frisee halves, turning once, for about 30 seconds on each side, until the edges are frizzled but the frisee is still structured. Cut each frisee piece in half again lengthwise.
To serve: Arrange the frisee, squash and figs on a platter. Drizzle with the vinaigrette. Sprinkle the salad with the reserved bacon, goat cheese and granola. Serve at room temperature. — From “Season: A Year of Wine Country Food, Farming, Family & Friends” by Justin Wangler, Tracey Shepos Cenami and Tucker Taylor