1 lb asparagus
1/3 lb baby arugula
½ small red onion
1 cup dry white wine
1/3 cup Maille White Wine Vinegar
2 egg yolks, lightly beaten
1/3 cup extra-virgin olive oil
1 tsp Maille Old Style Whole Grain Dijon Mustard
Sea salt or kosher salt and freshly ground pepper to taste
½ tsp chopped chervil leaves
Cherry or grape tomatoes
Blanch the asparagus in rapidly boiling salted water until just tender, about 5 minutes. Shock in a bowl of cold water. Set aside. In a large colander, gently rinse the arugula and set aside to drain. Peel the red onion and cut in half. Slice thinly and rinse in a colander under cold water for 30 seconds. Set aside.
To make the sabayon, combine the wine and Maille White Wine Vinegar in a small saucepan over medium-high heat. Slowly cook until the liquid has reduced by one-third, about 5 minutes. Allow to cool. In the top of a double boiler, whisk together the wine vinegar reduction and the egg yolks. Whisk continuously until the mixture thickens and the sauce forms ribbons when the whisk is lifted from the pan, about 20 minutes. Remove the double boiler from the heat and slowly whisk in the olive oil. Add Maille Old Style Whole Grain Dijon Mustard, salt and pepper and chervil.
To assemble the salad, divide the asparagus, red onion and arugula between four chilled plates, layering first with the asparagus and followed on top by the red onion and arugula. Drizzle the sabayon evenly over the top of each salad, garnish with sliced cherry or grape tomatoes and serve with a twist of black pepper.
Recipe developed for Maille, courtesy of Chef Paul Kahan, Blackbird (Chicago, IL). Additional recipes can be found at www.maille.com.
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