If you’re a chef bent on using fresh, local ingredients, you’d be lucky to do so in Paso Robles, an area of central California known best for it’s vineyards and olive farms. Chef Chris Kobayashi of Artisan in Paso Robles regularly visits the local organic farms and markets and has even planted a garden of his very own, growing as much of the produce for his American-style bistro as possible. Naturally, the wine list is brimming with local offerings as well!
Using seasonal produce like persimmons and pomegranates, Chef Chris has put together an easy and elegant recipe for us using simple Thanksgiving leftovers. Take your traditional leftover trimmings to the next level and give this delicious salad a try!
Red Quinoa Salad with Fall Fruits and Turkey
4 cups red quinoa, cooked
1 cup cooked turkey, shredded
2 each Fuyu persimmons, peeled, cored and cut into 1/8s
1 small pomegranate, seeded
2 T flat leaf parsley, chopped
zest of 1 lemon
1 clove garlic, microplaned
3 T extra virgin olive oil
4 ozs leaf spinach, hearty variety like Tyee or Bloomsdale
½ cup smoked almonds, halved
4 T Pear Vinaigrette (recipe below)
salt and pepper
In a large bowl, mix the quinoa, turkey, pomegranate seeds, parsley, garlic and olive oil. Season generously with salt and pepper. Let sit for about 30 minutes for the flavors to marry. In a separate bowl, toss the spinach and persimmons with the pear vinaigrette and season with salt and pepper. Place the quinoa mixture on a platter and place the greens on top. Garnish with the smoked almonds and serve.
- For the Pear Vinaigrette:
¼ cup pear vinegar
¼ cup champagne vinegar
1T dijon mustard
1½ cups extra virgin olive oil