79 votesIn this recipe, Chef Georges Wenger prepares curd topped with chives vinaigrette accompanied with onion compote and croutons interspersed with bacon strips, garnished with dandelion salad, and seasoned with a port and red wine reduction sauce. It may seem complicated but this is actually quite simple to prepare; the only key is layering ingredients.
This is a unique first course that will interest guests who are connoisseurs of good taste. It is sophisticated without being extravagant and also has a wild adventurous streak with the addition of dandelion salad, which goes well with the rawness of curd and the sharpness of chives. Overall, the dish has a good balance of saltiness, sourness, tanginess, crustiness, bitterness, and a savory flavor that all come together to create a beautiful harmony. Pair it with a glass of Pinot Noir, particularly, Grande reserve 1999 vin rouge Arbois Pupillin, which has notes of berries and goes well with the curd and the compote.
Curd is a great alternative to cheese because it is a healthier and lighter dairy product. Like yogurt it is sour and aids digestion but is crumblier and goes well with wine. The onion compote is reduced with red wine vinegar, bringing out its sweetness and increasing its zesty bite. The result is a beautiful thick red puree of onions that is simply marvelous when eaten with the curd and chives vinaigrette. So as not to overwhelm the palate, taste the curd with the chives, and then taste it with the onion compote. Have a bite of the dandelion, which has a bitter tinge and intense heartiness that will clean the slate of your palate. Then sample the curd with the red port and red wine reduction. This way, you can taste the distinctive flavors of the intricate preparation. Finally, taste them all together in one bite and observe what a lovely symphony this dish creates.
Place the curd in a small mixing bowl. Mash it a little with the bottom of a spoon to make it smooth. Add a touch of cream to get an even and fine mash. Season with salt and pepper. Place mixture in un-tapered piping bag and fill a little mold about three quarters full to leave room for the chive vinaigrette.
Mix olive oil, salt, pepper, white vinegar, and chives to make the chives vinaigrette. With a spoon, place some of the vinaigrette on top of the curd to fill the mold.
To make the onion compote, sweat the finely diced onions in butter. Add a pinch of salt and freshly ground pepper. The salt is not only for seasoning but also helps take the sweat out of the onions. You have to cook the onions in low temperature to get the aggressive acrid taste. Deglaze the onions with some red wine vinegar. Continue cooking the onions until you get a fairly thick paste.
In another saucepan mix equal portions of red wine and port wine to make a reduction sauce.
Dip the dandelions in the chives vinaigrette to season them. Prepare the bacon bread crust: Butter a dish mold and brush the liquid leaven over a dimension of 4 2/3 to 1 1/2 in. Mince the bacon and spread it diagonally on the bread crusts. Cook in a 428 degree F. oven.
Place the curd on the plate taking it out of the round mold with the help of a small knife. Shape the onion compote with a spoon and place a scoop beside the curd. Arrange the crouton interspersed with bacon strips beside the compote. Garnish the dish with some chives. Carefully place the dandelion. Finally, pour some of the port wine reduction sauce and serve.
