From Chef Sean Pharr of Mint Mark and Muskellounge and Sporting Club
Ingredients
1 head of cabbage, cut into 6ths or 8ths
2 Tablespoons extra virgin olive oil
Salt
Pepper
Cherry tomatoes
Bacon lardons
Scallion
Blue cheese dressing
Blue cheese crumbles
French dressing
Croutons
For Dressing
1 cup mayonnaise
6 tablespoons buttermilk
¼ cup blue cheese, for blending
1 tablespoon Worcestershire sauce
1 teaspoon tabasco
½ teaspoon celery salt
¾ cup blue cheese to fold in
For French Dressing
1 cup ketchup
1 tablespoon Calabrian chili paste
4 tablespoons honey
¼ cup white distilled vinegar
¼ teaspoon salt
Directions
1) Get your grill hot. Remove outer leaves of the cabbage and cut the cabbage, leaving the core intact) into 6ths or 8ths depending on how blessed you are by the cabbage gods.
2) Paint the wedges with olive oil and season with salt and pepper.
3) Grill on both sides until nice and charred.
4) Combine all ingredients for the dressing.
5) Combine all ingredients for the French dressing.
6) Garnish with both dressings (get wet) the bacon, scallions, cherry tomato, croutons and blue cheese crumbles.
7) Post pics, tag Chef Sean Pharr and enjoy!
Stop by the Superette at Mint Mark to pick up a bottle of Forlorn Hope to pair with this recipe.
Forlorn Hope is a boutique winery known for its innovative approach to winemaking and commitment to producing unique and high-quality wines. Founded by Matthew Rorick, Forlorn Hope focuses on small production and rare varietals. The winery emphasizes sustainable practices and minimal intervention to allow the true character of the grapes and terroir to shine through. The 2015 Forlorn Hope "Nacré" Semillon reveals a captivating nose of ripe honeydew melon, & lemon curd. On the palate, it is medium-bodied with a rich, creamy texture and vibrant acidity. The wine showcases a complex interplay of citrus fruit, honey, and subtle oak influences, leading to a long, savory finish with a touch of minerality. We chose this pairing as it will stand up to many summer salad variations because of its lively acidity, and will pair well with most dressings due to its creamy mouth feel and lemon-y character.