Illinois Rabbit with Wilted Arugula, Goat Cheese, Nuts, and Arugula Puree

1. 1

   In a large skillet, heat the grapeseed oil over medium heat.

2. 2

   Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan.

3. 3

   Saute the rabbit to desired degree of doneness.

4. 4

   With tongs, remove the meat from the heat and season with additional salt and pepper, if desired.

5. 5

   Let the meat rest for 90 seconds before thinly slicing on the bias.

6. 6

   Assembly:

7. 7

   Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate.

8. 8

   Place the rabbit slices in a pinwheel manner over the salad.

9. 9

   Spoon the arugula sauce around the plate.

10. 10

    Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts.

11. 11

    Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.

12. 12

    3 tablespoons extra-virgin olive oil

13. 13

    1 tablespoon minced shallot

14. 14

    1/8 teaspoon minced garlic

15. 15

    1 Japanese eggplant, thinly sliced

16. 16

    1 tablespoon balsamic vinegar

17. 17

    2 tablespoons white wine

18. 18

    1 Bosc pear, julienned

19. 19

    1/4 cup roasted yellow onion, julienned

20. 20

    2 cups arugula

21. 21

    Kosher salt

22. 22

    Freshly ground black pepper

23. 23

    Heat the olive oil in a medium saute pan over medium-high heat.

24. 24

    Add the shallot and garlic, and saute for 1 minute.

25. 25

    Add the eggplant and cook for 2 minutes.

26. 26

    Add the vinegar, wine, pear, roasted onion and arugula.

27. 27

    Cook for 2 more minutes, or until the arugula is just wilted.

28. 28

    Season, to taste, with salt and pepper.

29. 29

    Reserve any cooking juices that remain in the pan.

30. 30

    1/2 cup goat cheese

31. 31

    1 tablespoon minced shallots

32. 32

    1 tablespoon chopped chives

33. 33

    1 tablespoon chopped chervil

34. 34

    3 tablespoons heavy cream

35. 35

    In a small bowl, combine all the ingredients with a wooden spoon.

36. 36

    Season, to taste, with salt and pepper.

37. 37

    Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.

38. 38

    2 cups arugula, loosely packed

39. 39

    1/2 cup spinach

40. 40

    2 tablespoons extra-virgin olive oil

41. 41

    2 to 3 tablespoons water

42. 42

    Kosher salt and freshly ground pepper

43. 43

    In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly.

44. 44

    Pass the puree through a fine mesh sieve.

45. 45

    Season to taste with salt and pepper.

46. 46

    Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.

* Per serving · 4 servings · Values may vary.