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| Crispy Bannon Cheese Pannequet with Caramelized Fennel and Oven Dried Tomatoes Over Mesclun Salad with Warm Tomato Vinaigrette |
| Serves: 8 |
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| INGREDIENTS: For the pannequets: |
8 sheets Brick, (Shape a Crepe)
2 oz. extra virgin olive oil
8 (1 ounce) slices of Bannon cheese, chestnut leaves removed
16 oven dried tomato wedges
1 T caramelized fennel/onion mixture
Salt and cracked black pepper
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| INGREDIENTS: For the tomato vinaigrette: |
¼ cup extra virgin olive oil
1 tsp. chopped garlic
½ tsp. fennel seeds
¾ cup peeled/seeded/chopped pear tomatoes
¼ cup dry white wine
1 tsp. tomato paste
2 T white balsamic vinegar
1 tsp. chopped fresh marjoram
1 tsp. chopped chives
¼ tsp. kosher salt
¼ tsp. cracked black pepper
4 cups fresh field greens tossed with extra virgin olive oil with salt and pepper.
8 oven dried tomato slices
8 T Mediterranean micro greens mix
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| Assembling the pannequets: |
Place a sheet of Brick on work surface and brush lightly with extra virgin olive oil.
In the upper center of the crepe place 3 tomato wedges side by side then top with the slice of Bannon cheese and then the caramelized fennel/onion mixture and season with salt and pepper.
Fold the short side of the crepe over the mixture and then fold the outside edges inward toward the center of the crepe.
Now roll the crepe to form a semi-cylindrical package or “pannequet”.
Keep refrigerated.
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| Make the warm tomato vinaigrette: |
Heat the extra virgin olive oil in a non-corrosive pan until very hot then add the garlic and fennel seed and sautee for 15 seconds.(Do not let the garlic burn).
Add the chopped tomato, white wine and tomato paste and cook for one minute more. Now add the white balsamic vinegar, chopped marjoram, chives, salt and pepper and cook one minute more.
Set aside.
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| Assembling the pannequet: |
| In a skillet heat extra virgin olive oil until hot. Carefully place the pannequets crease side down and cook |
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