-
1
* If you like, score the tops of a few of the larger mushrooms with a paring knife.
-
2
It will dress up the serving platter when mushrooms are cooked.
-
3
Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower.
-
4
Cook 3 minutes, then remove from water with tongs or spider to a colander.
-
5
Cool under cold running water.
-
6
Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower.
-
7
In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes.
-
8
Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute.
-
9
Remove from heat.
-
10
Preheat broiler to high and a grill pan or large nonstick skillet to medium high.
-
11
Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork.
-
12
Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp.
-
13
Remove sausage and cut in 2-inch chunks on a bias.
-
14
While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice.
-
15
Broil bacon on slotted pan until crisp.
-
16
Drain, cool and chop.
-
17
Make the fondue: combine cheeses in a bowl with flour.
-
18
Rub the inside of a small pot with smashed garlic then discard.
-
19
Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat.
-
20
Reduce the heat to simmer and add cheese in handfuls.
-
21
Stir constantly, melting the cheese in batches.
-
22
Stir in a figure-eight pattern with wooden spoon.
-
23
Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.
