Brown Butter Dressing With Chestnut Honey Recipes
SPINACH SALAD WITH HONEY-BROWN BUTTER DRESSING
Steps:
- Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.
BROWN BUTTER DRESSING WITH CHESTNUT HONEY
I created this recipe after tasting Italian chestnut honey. It has a haunting, slightly bitter flavor that might not be for everyone. But for me it was a revelation, not unlike the first time I tasted arugula or an artichoke. Up to that point, honey was honey. But this honey smelled as earthy as a barnyard-I went running through my restaurant having people taste and smell it. In this dressing, I pair it with the rich, nutty flavor of brown butter, which mellows the honey's sharp edges. Because of the brown butter, this dressing works best with a warm salad. Try it with diced roasted butternut squash; thick slices of grilled onion alongside roasted chicken; or a lightly wilted spinach salad with bacon, apples, and chopped hazelnuts.
Yield makes about 3/4 cup or 4 to 6 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan. Swirl the pan over medium heat until the foam subsides and turns a nutty brown color. Remove from heat; cool. Place the shallots, vinegar, and honey in a medium mixing bowl and whisk to dissolve honey. Whisk in the brown butter and olive oil, and season with salt.
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