SugarBee® Insalata Invernale Frisée

Insalata Invernale Frisée tossed with SugarBee® apples, pork belly croutons, Beecher’s Reserve, Dijon & apple cider vinegar

Wine Pairing: Tildio Chardonnay — Manson, Washington Nothing pairs better with apples and pork belly than a great Chardonnay. The wine’s apple profile echoes the fruit in the salad, while its acidity cuts through the richness of the pork belly beautifully.

Pork Belly Croutons

• ¼ pork belly
• 2 tbsp kosher salt
• 2 tbsp cracked black pepper
• 2 tbsp brown sugar
• 2 garlic cloves
• 2 rosemary sprigs
• 3 thyme sprigs

Mix kosher salt, cracked black pepper, and brown sugar together. Rub the mixture evenly over the pork belly. Place in a vacuum-seal bag with the garlic, rosemary, and thyme. Cook sous vide at 155°F for 12 hours. Remove from bag and chill to below 40°F in the refrigerator.

Salad

• 2 heads frisée lettuce, washed and cut
• 1 tbsp minced shallots
• 1 tbsp Dijon mustard
• ¼ cup apple cider vinegar
• ½ cup olive oil
• 8 oz pork belly, diced
• 2 SugarBee® apples, diced
• 4 oz Beecher’s Reserve, shredded

In a 10-inch sauté pan, heat ¼ cup olive oil over medium heat. Add pork belly and cook until crispy, then remove from pan. Deglaze the pan with apple cider vinegar and whisk in Dijon mustard. In a large mixing bowl, combine frisée and diced SugarBee® apples. Pour the warm pork belly and vinegar mixture over the salad and toss to coat. Season with salt and pepper to taste and drizzle with remaining olive oil. Top with shredded Beecher’s Reserve and serve.