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

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

Blackberry Chutney, Raspberry-Pickled Carrots, Humboldt Fog, and Augula Salad

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 Chutney, Raspberry-Pickled Carrots, Humboldt Fog, and Augula Salad

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