Ingredients

Quantities for one plate, adjust as needed

1 oz Agrodolce for plate garnish (recipe below)

1 piece sliced and grilled baguette

1 oz Laura Chennel chevre

1/4 cup pear-raisin compote (recipe below)

5 slices Bartlett pear

1/2 oz Almonds, toasted and chopped

Watercress, dressed in lemon juice and olive oil, for garnish

Agrodolce:

1 cup white sugar

1. Caramelize sugar.
2. Add 2 cups red wine vinegar and reduce by half.
3. Allow to cool.

Pear-Compote

1 cup golden raisins

2 cup white wine

2 TBL champagne vinegar

1 cup sugar

1 cup diced Bartlett pear

1. Add first four ingredients and reduce liquid to au sec (do this slowly to allow raisins to swell).
2. Allow to cool and fold in diced Bartlett pears.

Directions

Drizzle 1 oz Agrodolce on plate in an oval.

Spread 1 oz Laura Chennel chèvre over half of bread slice.

Place ¼ cup of pear-raisin compote on top corner of bread.

Arrange pear slices in a line on the plate.

Sprinkle ½ oz toasted chopped almonds over cheese and compote.

Garnish with watercress dressed with lemon juice and olive oil.

Recipe courtesy of Executive Chef Mark Berkner of Taste Restaurant