Chef Jon Pong’s Treviso Salad

Between the maple mustard vinaigrette and slow roasted carrots, this treviso salad from Chef Jon Pong of Toronto’s Drake One Fifty is a satisfying meal in itself. For the perfect pairing, Pong recommends a 2016 Goose Island Gillian Belgian-style farmhouse ale.

Chef Jon Pong's Treviso Salad Recipe
Chef Jon Pong's Treviso Salad
Chef Jon Pong's Treviso Salad
    Ingredients
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    Ingredients
    Portions:
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      Instructions
        Maple Mustard Vinaigrette
        1. Mix maple mustard vinaigrette ingredients in a bowl. Adjust seasoning with salt if needed
        Slow Roasted Carrots
        1. Pre-heat oven to 350°F. Peel carrots and roll cut into 3-inch lengths. Heat up a large pan on medium high heat. Add olive oil and sauté carrots until lightly caramelized. Lower heat, add the honey and sherry vinegar and salt, and cook for about a minute. Place pan into oven (if oven-proof, otherwise pour onto a baking tray) and bake for about 15-20 minutes until tender. Remove from oven and cool at room temp.
        Treviso Salad
        1. Toss treviso, baby kale, shallots and apple in a bowl with enough maple mustard vinaigrette to coat. Season with a little salt if needed. Place salad into a bowl, top with roasted carrots and pumpkin seeds.
        Recipe Notes

        2016 Goose Island Gillian is available for a limited time at Drake One Fifty and the LCBO beginning February 8, 2017.