instructions Preheat the oven to 475F
ingredients ½ pound butternut squash, peeled and cut into ½-inch cubes
4 fresh sage leaves, finely chopped
instructions Peeled/cute/cube the squash and chop the sage leaves
ingredients t tablespoon extra-virgin olive oil
instructions Place the butternut cubes and chopped sage on a cookie sheet, drizzle with 1 tablespoon olive oil, and roast until light golden brown, 8 to 10 minutes. Set aside in a large salad bowl to cool.
ingredients ¼ cup Jerusalem artichokes, scrubbed and sliced into 1/8-inch disks
instructions Scrub and slice the Jerusalem artichokes
ingredients 1 tablespoon extra virgin olive oil
instructions Place the Jerusalem artichokes on the same cookie sheet and toss with 1 tablespoon of the olive oil. Roast in the oven for 6 to 7 minutes. Remove and set aside with the squash.
ingredients 2 parsnips, scrubbed and sliced into ¼-inch disks
instructions Scrub and slice the parnsips
ingredients 1 teaspoon ground cumin
1 tablespoon extra virgin olive oil
instructions Place the parsnips on the cookie sheet and toss with the cumin and 1 more tablespoon of olive oil. Roast for 6 to 7 minutes, then set aside with other the vegetables.
ingredients 1 leek, white part only, cut into 3-inch julienne
instructions Prepare/julienne the leeks
instructions Bring 6 cups of water to boil and set up an ice bath near the stove. Plunge the leeks into the boiling water and cook until tender, 2 to 3 minutes. Remove the leeks from the boiling water and submerge them in the ice bath until cool.
instructions Remove the leeks from the ice bath, pat dry with paper towels, and set aside.
ingredients ½ celery root, peeled and cut into julienne
instructions Cut and slice the celery
ingredients ¼ pound mizuna, watercress, or frisee
2 tablespoons sherry vinegar
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
instructions Add the leeks, celery root, and mizuna to the salad bowl. Add the remaining olive oil, the sherry vinegar, salt and pepper and toss gently to coat well.
instructions Divide the mixture evenly among four chilled dinner plates, mounding it like a haystack.
ingredients 4 1-inch baguette slices, toasted for 2 minutes in 400F oven.
instructions Toast baguette slices in the oven for two minutes at 400F
ingredients ¼ pound fresh goat cheese
¼ cup sage oil
2 tablespoons pumpkinseed oil (available at specialty stores)
instructions Smear teach baguette slice generously with fresh goat cheese and place on top of each "haystack." Drizzle the sage and pumpkinseed oils around each mound. Serve immediately.