Autumn Green Salad

Mixed Greens, Squash, Preserved Fruit, Pickled Onions, Gruyère AOP, Shallot-Mustard Vinaigrette, and Pumpkin Seeds

Chef Brian Ahern of Boeufhaus | Chicago

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Adapted by StarChefs | October 2019

INGREDIENTS:

Gruyère Broth:
Emmi Kaltbach Gruyère rinds
Emmi Tête de Moine rinds
Emmi Raclette rinds
1 head garlic
1 shallot, halved
3 sprigs thyme
1 quart chicken stock

Gruyère Salt:
Cubed Emmi Kaltbach Gruyère

Pickled Onions:
½ red onion, thinly sliced
½ cup Lambrusco vinegar
1 clove garlic
2 sprigs thyme
2 grams black peppercorns

Vinaigrette:
5 shallots, halved
2 cloves garlic, smashed
2 sprigs thyme
1 teaspoon red pepper flakes
Blended oil, as necessary
1 ounce Dijon mustard
¼ ounce grated Tête de Moine
Salt
Black pepper

To Assemble and Serve:
Mixed greens
Finely chopped chives
Chiffonade parsley
Assorted squash in various preparations
2 ounces pumpkin seeds, blanched, toasted, tossed with Gruyère Salt
Preserved, dehydrated, or pickled fruits
Salt
Black pepper
Shaved Emmi Kaltbach Gruyère

METHOD:

For the Gruyère Broth:
Make a sachet with rinds, garlic, shallot, and thyme. In a pot over low heat, combine stock, sachet, and 3 quarts water. While at a very slow simmer, continuously skim off and reserve the oil released from the rinds. When Gruyère Broth has become a touch cloudy, tastes very cheesy, and cheese has completely broken down, finish skimming, remove sachet, and cool broth completely. Strain and reserve skimmed cheese oil. 

For the Gruyère Salt:
Set a dehydrator to 130ºF. Dry Gruyère 6 to 10 hours, until completely dehydrated. Transfer to a Vitamix blender and pulverize to a fine powder. 

For the Pickled Onions:
In a bowl, combine all ingredients plus 2 tablespoons Gruyère Broth. Pickle to desired depth of flavor. Finely chop onion, reserving separately from liquid. 

For the Vinaigrette:
In a sauté pan over low flame, heat ¾ cup reserved cheese oil and add shallots, garlic, thyme, and pepper flakes. If not fully submerged, add enough blended oil to cover shallots. Confit until shallots are soft and translucent. Cool completely and drain, reserving shallots and oil separately. To a Vitamix blender, add Dijon, 3 ounces shallots, and 3 tablespoons reserved pickling liquid. Purée while streaming in reserved oil; emulsify. Adjust consistency with Gruyère Broth. Blend in Tête De Moine. Season with salt and pepper.

To Assemble and Serve:
In a chilled bowl, combine greens and herbs, squash, seeds, fruits, Pickled Onions, salt, and pepper. Dress with Shallot Vinaigrette. In a chilled serving bowl, arrange salad. Garnish with shaved Gruyère. Finish with a drizzle of Vinaigrette.

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