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1
In a large skillet, heat the grapeseed oil over medium heat.
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2
Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan.
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3
Saute the rabbit to desired degree of doneness.
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4
With tongs, remove the meat from the heat and season with additional salt and pepper, if desired.
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5
Let the meat rest for 90 seconds before thinly slicing on the bias.
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6
Assembly:
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7
Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate.
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8
Place the rabbit slices in a pinwheel manner over the salad.
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9
Spoon the arugula sauce around the plate.
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10
Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts.
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11
Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.
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12
3 tablespoons extra-virgin olive oil
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13
1 tablespoon minced shallot
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14
1/8 teaspoon minced garlic
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15
1 Japanese eggplant, thinly sliced
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16
1 tablespoon balsamic vinegar
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17
2 tablespoons white wine
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18
1 Bosc pear, julienned
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19
1/4 cup roasted yellow onion, julienned
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20
2 cups arugula
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21
Kosher salt
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22
Freshly ground black pepper
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23
Heat the olive oil in a medium saute pan over medium-high heat.
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24
Add the shallot and garlic, and saute for 1 minute.
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25
Add the eggplant and cook for 2 minutes.
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26
Add the vinegar, wine, pear, roasted onion and arugula.
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27
Cook for 2 more minutes, or until the arugula is just wilted.
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28
Season, to taste, with salt and pepper.
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29
Reserve any cooking juices that remain in the pan.
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30
1/2 cup goat cheese
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31
1 tablespoon minced shallots
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32
1 tablespoon chopped chives
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33
1 tablespoon chopped chervil
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34
3 tablespoons heavy cream
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35
In a small bowl, combine all the ingredients with a wooden spoon.
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36
Season, to taste, with salt and pepper.
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37
Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.
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38
2 cups arugula, loosely packed
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39
1/2 cup spinach
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40
2 tablespoons extra-virgin olive oil
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41
2 to 3 tablespoons water
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42
Kosher salt and freshly ground pepper
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43
In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly.
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44
Pass the puree through a fine mesh sieve.
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45
Season to taste with salt and pepper.
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46
Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.
