Blackberry-Bourbon Chutney, Raspberry-Pickled Carrots, Humboldt Fog and Arugula Salad

Name: Blackberry-Bourbon Chutney, Raspberry-Pickled Carrots, Humboldt Fog and Arugula Salad
Ingredients: ½ cup *Blackberry Bourbon Chutney; 1 pound *Raspberry-Pickled Carrots; 2 teaspoons *Pickling Liquid; 6 cups fresh baby arugula; ½ pound Humboldt Fog Goat Cheese; extra virgin olive oil, good quality, to taste; sea salt, to taste; fresh ground pepper, to taste; 2 tablespoons unsalted butter; ½ cup yellow onion, minced; 2 cups fresh blackberries; ½ cup granulated sugar; 3 tablespoons bourbon (the spicier the better); 1 teaspoon dried currants; 1 lemon, juiced, and zested; ½ teaspoon vanilla; sea salt, to taste; fresh ground black pepper, to taste; 1 cup white wine vinegar; ½ cup honey; 1 cup California Giant raspberries; 1 pound fresh carrots, peeled and sliced thinly on the bias

This recipe is sure to become a household favorite. It’s bursting with flavor, and showcases the versatility of California Giant Berry Farms berries.

INGREDIENTS

For the Salad:

½ cup *Blackberry Bourbon Chutney
1 pound *Raspberry-Pickled Carrots
2 teaspoons *Pickling Liquid
6 cups fresh baby arugula
½ pound Humboldt Fog Goat Cheese
extra virgin olive oil, good quality, to taste
sea salt, to taste
fresh ground pepper, to taste

For the Chutney:

2 tablespoons unsalted butter
½ cup yellow onion, minced
2 cups fresh blackberries
½ cup granulated sugar
3 tablespoons bourbon (the spicier the better)
1 teaspoon dried currants
1 lemon, juiced, and zested
½ teaspoon vanilla
sea salt, to taste
fresh ground black pepper, to taste

For the Raspberry-Pickled Carrots:

1 cup white wine vinegar
½ cup honey
1 cup California Giant raspberries
1 pound fresh carrots, peeled and sliced thinly on the bias

DIRECTIONS

To Make the Blackberry Bourbon Chutney:
- - Using a heavy bottom saucepan over medium heat, melt butter and add onion.
- - Stir occasionally until onions begin to sweat, then caramelize a bit.
- - Add all remaining ingredients, REMOVING the pan from the heat when adding the alcohol to avoid flames. Bring to a slow boil.
- - Lower heat to a simmer and continue stirring intermittently until the mixture reduces slightly and coats the back of a spoon.
- - Pro-trip: Leftover chutney pairs well with brie and bleu cheese, all red wines beautifully into bourbon spritzer cocktails.
To Make the Raspberry-Pickled Carrots:
- - Bring vinegar, honey, and raspberries to a boil in a saucepan
- - Once boiling, add sliced carrots and let simmer until fork-tender, about 4-5 minutes depending on the thickness of your carrots.
- - Remove the carrots with a slotted spoon and chill.
- - Strain and chill the remaining pickling liquid.
- - Pro-tip: Leftover pickling liquid can be used as a homemade raspberry vinegar to be used in any application calling for a sweet vinegar or add Dijon mustard and olive oil to make a vinaigrette for salad dressing.
To Assemble:
- - Using a large serving platter of your choice, dollop the chutney in the middle of the platter. Get creative by using the back of your spoon to smear it around in a decorative design.
- - Toss the arugula gently with the pickled carrot slices, cold pickling liquid, and salt and pepper.
- - Mound the salad in the middle of your serving platter on top of the chutney.
- - Place the wedge of cheese on top of the greens, garnish with a drizzle of olive oil and enjoy!

Blackberry-Bourbon Chutney, Raspberry-Pickled Carrots, Humboldt Fog and Arugula Salad

INGREDIENTS

For the Salad:

For the Chutney:

For the Raspberry-Pickled Carrots:

DIRECTIONS

To Make the Blackberry Bourbon Chutney:

To Make the Raspberry-Pickled Carrots:

To Assemble:

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