Bibb Salad

North 43 Bistro Chef Owner Stephanie Brown

Chef Stephanie Brown's long culinary education began in her grandmother’s kitchen, helping to prepare huge family meals—the kind that last for hours and hours. Stephanie found cooking to be a powerful way to connect with friends and family. While at the Culinary Institute of America, Stephanie had a rare and wonderful realization: She could make a living doing what she loves. She worked at the Ritz Carlton in San Francisco and in Boston where she had the honor of serving celebrities, presidents, and international dignitaries all with measured calm, except perhaps when she had the chance to serve Dover Sole to her idol Julia Child! Now, lucky Maine patrons are able to enjoy her cooking!

Roasted Blood Orange Glazed Beets, Stacked Bibb Leaves with Crumbled Goat Cheese Bacon Lardons & Balsamic Shallot Vinaigrette

INGREDIENTS

•steamed beets

•bacon

•chèvre

Glaze

•1 cup blood orange juice

•1/4 cup sugar

•1/2  cup honey

Vinaigrette

•2 tablespoons balsamic vinegar

•2 tablespoons Dijon mustard

•1 teaspoon chopped thyme

•1 teaspoon chopped shallots

•1 tablespoons salt

•1/2 teaspoon pepper

•1 cup oil

DIRECTIONS

• Steam beets, remove skin and then small dice.

• Combine ingredients for glaze. Reduce until thickened and place over beets. Warm before serving.

• Combine ingredients for vinaigrette in small jar and shake.

• Dice bacon and bake to crisp. Heat bacon lardons before serving.

• Stack Bibb leaves on plate.

• Arrange beets and bacon on top and crumble chèvre over the salad.

• Dress with vinaigrette.