Makes 4 half-cup servings
1 small parsnip, peeled and roughly chopped 1 bunch white asparagus, woody stems trimmed 1½ c. baby arugula 4 figs 1 c. good quality red wine, such as Cabernet Sauvignon or Merlot 6 Tbsp. White Balsamic 2 Tbsp. crumbled Stilton cheese Vinaigrette (recipe follows)
To make the vinaigrette: add all ingredients except the olive oil into a small mixing bowl. Slowly whisk in the oil. Place the parsnip in a small saucepan, cover with water by half-inch, and bring to a low boil. Cook until the parsnip is just fork tender, about 5 minutes. Reserving the cooking liquid, place the parsnip pieces in the bowl of a blender or food processor, and blend with just enough cooking liquid to make a smooth paste. Transfer the parsnip puree to a small bowl, and set aside until ready to use. Place the asparagus flat on a work surface, and one at a time, run a vegetable peeler from the tip nearly three-quarters of the way down to the bottom. Turn the spear over and repeat on the other side. Place the peeled asparagus in a bowl of cold water and repeat with the remaining spears. (The peeled asparagus can be made and kept refrigerated for up to 24 hours in advance.) Place the figs and wine in a medium saucepan and bring to a boil over medium-high heat. Cook until the figs are soft, about 5 minutes. Remove the figs from the pan with a slotted spoon and refrigerate until ready to serve. Continue cooking the wine until reduced to a thick syrup, 1 to 2 Tbsp, about 10 minutes. Remove from the heat and let the syrup cool before using. To assemble the salad, drain the asparagus curls and pat dry on a clean cloth. Combine the arugula and asparagus in a medium bowl and toss with the vinaigrette. Spoon 1 tsp. of the parsnip puree into the center of four salad plates and place ¼ of the salad on top. Sprinkle 1½ tsp. of the cheese over each salad. Cut each fig in half and place 2 halves on each salad. Drizzle each plate with the red wine reduction and serve. Any leftover dressing may be kept refrigerated for up to 5 days and used on salad greens of your choice.
White Balsamic Vinaigrette
Makes 1 cup; serving size: 2 Tbsp. ¾ c. white balsamic vinegar ½ c. Thickened Vegetable Stock (page 24) 1 Tbsp. honey or agave syrup 3 Tbsp. extra-virgin olive oil 1½ tsp. Dijon
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Mindful Eating is published by Hay House and available here.
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