ciao!cooks
Chef Peter Long
Maxime's Restaurant
After more than 20 years as a chef, Peter has confirmed that
prairie honey reigns supreme. Enamoured by its unique floral
notes and creamy texture, he regularly reaches for a jar of
local Waldbee Honey, blending it into savoury sauces and
sweet vinaigrettes. Honey naturally sweetens and thickens his
agrodolce, and it adds a creamy texture and lovely base to a tart
raspberry vinaigrette.
Salad
1 cup arugula, packed
1 cup spinach, packed
1 cup field greens, packed
1/2 avocado, thinly sliced
1/2 nectarine, thinly sliced
2 navel oranges, for segments and
zest (1 each)
1/4 cup raspberries
2 oz crumbled goat cheese
1/4 cup sliced almonds, toasted
pinch of cracked black pepper and
salt
METHOD
Honey Raspberry Vinaigrette
1. In a food processor, purée all
ingredients except olive
oil.
2. Slowly add olive oil to
emulsify into a creamy
consistency.
Honey Raspberry
Field Green Salad
This salad is the picture of summer.
Fresh raspberries and seafood are a
revelatory pairing.
INGREDIENTS
Honey Raspberry Vinaigrette
1 cup fresh raspberries
1/4 cup Manitoba creamed honey
1/4 cup red wine vinegar
20
ciao! / aug/sep / two thousand nineteen
kosher salt and white pepper, to
taste
1 tsp sugar
1 cup extra virgin olive oil
Bacon Wrapped Prawns
3 slices thick cut applewood smoked
bacon, cut in half
pinch of cracked black pepper
6 large black tiger prawns
1 Tbsp extra virgin olive oil
Bacon Wrapped Prawns
1. Season bacon with cracked
black pepper.
2. Place one prawn on top of a
strip of bacon and roll tightly.
3. Heat a frying pan to medium-
high. Add olive oil and sauté
bacon wrapped prawns for approx.
4 mins per side.
Salad
1. Mix together first seven
ingredients. Top with vinaigrette,
goat cheese, almonds, prawns,
orange zest and pepper.
Yield 3 servings