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Spinach Salad with Snake River Farms Kurobuta Ham
and Clover Honey Dressing
Jonathan R. Mortimer is an authority on Idaho cuisine and the acclaimed chef of Mortimer's and B.B. Strand's restaurants in Boise, Idaho.
After growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho.
Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI.
Yield 12 servings
For the dressing:
½ cup Snake River Farms Kurobuta Ham (diced very fine)
1 Tbs. Shallot (minced fine)
1 Tbs. Vegetable oil
½ cup clover honey
1 cup red wine vinegar
1 cup pork stock
2 Tbs. Cornstarch (dissolved in water)
Method: Heat a thick bottomed, non-reactive saucepan over medium high heat. Add the oil and allow to heat prior to adding the oil and sautéing the shallots until translucent. Add the ham and continue to sauté for two minutes stirring frequently. Add the honey, stock and vinegar and bring the mixture to a boil. Whisk in the cornstarch and cook for an additional minute. Keep warm for service.
For the salad:
12 cups fresh, baby spinach leaves
Prepared dressing
1 cup Valencia or Navel orange filets
1-cup grape tomatoes (sliced in half)
½ cup toasted hazelnuts (coarse ground)
½ cup carrots (fine julienne)
Method: In a large mixing bowl toss the spinach with the dressing. Distribute onto 12 plates and garnish with the orange, tomato, hazelnuts and carrots.
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