Interview for Apiece Apart

by danggoodfood

td2I gotta pinch myself. This Summer, good friend and super talented photographer Leslie Williamsom came over to my home to capture me in my element (and of course that’s the kitchen) for New York clothing line ApieceApart. Ashley Helvey helped to style, and Leigh Patterson wrote the questions. I gotta say, the questions were thoughtful and I really enjoyed answering them.
Thank you so much for including me amongst all these great women!
td3
Here is a I created alongside the interview:
Can you share a recipe for an early fall/late summer dinner party? 
Grilled Cantaloupe and Prosciutto Salad, with Cherries, Chicories, Hazelnuts, and Feta
For the herb vinaigrette: 
1/4 cup champagne vinegar
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
1/4 cup olive oil
1/4 cup grapeseed oil
3 tablespoons finely chopped dill
2 tablespoons finely chopped chives

For the salad:
1/2 a small canteloupe – peeled, seeded, and cut into half-inch wedges
3 tablespoons olive oil
1/4 teaspoon fine grain sea salt
4 ounces frisee – cleaned and torn
2 small endives cut in half cores removed
8 cherries – pitted and cut in half
4 ounces feta
1/4 cup roasted hazelnuts – chopped
8 slices of thinly sliced prosciutto
To make the dressing: In a small bowl combine champagne vinegar, sea salt, black pepper. Slowly, drizzle in olive oil and grapeseed oil. Add chopped herbs and set aside. You want your vinaigrette to not separate much, so whisking away while adding in the acid will allow for a balanced and well-dressed salad.
To make the salad: Make sure grill is cleaned and hot in order to assure proper markings on the cantaloupe. In a medium bowl toss cantaloupe with olive oil and sea salt. Gently toss to coat. Set cantaloupe onto the grill and cook until warmed and markings are prominent, about 2-3 minutes. Do not flip (if you cook any longer they can get too soft). Meanwhile, cut endive into 1/2 inch crescents. Set aside. In a larger bowl combine frisee and endive with 4 tablespoons of dressing. On a small platter lay out the dressed greens. Then scatter the melons, cherries, feta, and hazelnuts. At this point you can drizzle 2 tablespoons more dressing onto the salad. Drape pieces of prosciutto over salad and serve.

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