Updated: 12/19/2018 4:05 PM | Print Story |  Email

Holiday Night Out: InterContinental Hotel

Chef Andy Vyskocil of La Voya Brassiere at the InterContinental Minneapolis-St. Paul Airport stopped by to share a tasty salad recipe. 

Late Harvest Salad

1 cup medium diced brie cheese (bent river camembert or soft ripened cheese of choice)
½ cup pumpkin seeds, toasted
Drizzle of pumpkin seed oil

Squash:

1 red turban squash (kambocha squash or any winter squash of choice), diced
2 T. olive oil
1 T. dark brown sugar
½ tsp ground all spice
½ tsp ground cinnamon
Salt and pepper to taste

Toss the diced squash in the oil and spices. Roast on a parchment paper lined baking sheet at 425 degrees for 25 min. let cool.

Sherry Viniagrette

4 T. diced shallots
2 tsp sugar
1 tsp salt
1 cup of good sherry vinegar|
1.5 cups salad oil

Toss the shallots in the salt and sugar, and let stand for 15 minutes. Add the sherry vinegar, slowly stream in the oil, whisking as you go. Adjust for seasoning.

 

Roasted grapes:

2 bunches of red or green seedless grapes
1 T. olive oil
Salt and pepper to taste

Pick and wash all the grapes. Toss in olive oil and salt and pepper. Roast on a parchment paper lined baking sheet at 425 degrees for 25 minutes. Let them cool completely.

Collect, trim, wash and toss together:

1 bunch of hydro watercress
4 cups baby arugula
2 cups of blonde frisee

In a large bowl toss the greens in enough of the vinaigrette to coat, cheese, squash and roasted grapes. Spoon onto a platter and garnish with pumpkin seeds, and a drizzle of pumpkin seed oil.

 

Check out the Dot Com Deal for the InterContinental!