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Fruit Compote

1 tablespoon vegetable oil

1 medium onion, diced

¼ cup cider vinegar

¼ cup brown sugar

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

¾ cup water

2/3 cup golden raisins

2/3 cup chopped dates

Salt and pepper

• Heat oil over medium heat. Cook onion until light golden brown.
• Add vinegar, sugar, mustard and water. Bring to a simmer.
• Add raisins and dates; bring back to a simmer. Cook until liquid is nearly evaporated; let cool.  Season with salt and pepper. 

Crisp Greens with Pancetta Dressing

1/3 pound pancetta, cubed

1 shallot, minced

¼ cup cider vinegar

2 tablespoons Dijon mustard

¼ cup olive oil

2 tablespoons fresh thyme, parsley and chives

Salt and pepper

3 hearts of romaine, chopped

1 bosch pear or honey crisp apple, finely julienned

1 cup candied walnuts

1 cup crumbled blue cheese, optional

• Place pancetta in a cold skillet and bring to heat over medium low. Cook pancetta until fat has rendered and it is light brown and crispy.  Add shallot; cook 1 minute more.
• Stir in vinegar and mustard; whisk in olive oil. Season with salt, pepper and herbs.
• Add lettuce, pear, walnuts and cheese to a large mixing bowl. Add enough dressing to coat the leaves; adjust seasoning.

Candied Walnuts

1 egg white

2 to 3 tablespoons brown sugar

½ teaspoon coarse sea salt

2 cups walnut halves

• In a mixing bowl, whip egg white until frothy. Whisk in brown sugar and sea salt; fold in walnuts.
• Transfer nuts to a sheet pan lined with parchment.
• Preheat oven to 275 degrees.
• Bake nuts until nuts are completely dry and nicely golden brown.
• Let cool completely; store in an airtight container.

Squash Gratin

1 large butternut squash

2 pounds russet potatoes, peeled

1 head cauliflower, trimmed, cored discarded

1 cup heavy cream

½ stick butter

8 ounces grated fontina cheese

Salt and pepper

• Preheat oven to 400 degrees. Cut squash in half lengthwise; scoop out seeds.  Lay cut side down on a sheet pan lined with parchment paper.  Roast until completely tender and skin is charred, about 1 hour and 15 minutes.  Let cool
• Add potatoes to a saucepan; cover with water. Bring to a simmer and cook until completely tender; drain.
• Add cauliflower to a saucepan; cover with water. Bring to a simmer and cook until completely tender; drain.
• Add cream and butter to a saucepan; bring to a simmer. Transfer cauliflower to a food processor; pour hot cream over top.  Puree until smooth.
• Transfer cauliflower to a mixing bowl; stir in cheese. Using a potato ricer, rice potatoes over mixture.  Scoop out butternut squash from skin; add to bowl.  Mix thoroughly; season with salt and pepper. 
• Transfer to a buttered gratin dish; bake until heated through.