Andrew's Restaurant and Jazz Bar
http://www.foodspot.com/andrews/

Wild Maine Blueberry Salad

Blueberry Vinaigrette
¼ cup frozen Maine Blueberries
½ cup unseasoned rice vinegar
1/3 cup Vegetable oil
¼ tsp dry thyme
1 Tbsp. minced shallot
1 Tbsp. mayonnaise
Combine blueberries and vinegar, refrigerate 48 hours and drain squeezing berries slightly.
Combine reserved vinegar, thyme, shallot, and mayonnaise in blender, on low speed add oil slowly. Season with salt and pepper.

Candied Walnuts
¼ cup powdered sugar
1/8 tsp salt
1/8 tsp white pepper
4 ounces walnuts
-Combine sugar, salt, and pepper in bowl.
-Bring small saucepan of water to a boil; add walnuts and blanch for 2 minutes.
-Drain well and immediately toss nuts in sugar mixture until well coated.
-Spread walnuts on sprayed baking sheet and bake at 325 degrees until golden brown, 8-10 minutes.

Salad Assembly
Toss mixed field greens with blueberry vinaigrette.
Arrange on plate, garnish with more vinaigrette, candied walnuts, Roquefort cheese, and blueberries.

Tomato Confit
1 pint, cherry tomatoes
1 large clove, garlic, thinly sliced
3 sprigs fresh thyme
¼ cup, extra virgin olive oil

Cut tomatoes in half, toss with remaining ingredients. Arrange on baking sheet and roast in 300 degree oven for 50 minutes. Allow to cool to room temperature and place in glass container for up to 4 days.

Porcini Seared Sea Scallops
6ea. U-10ct. sea scallops
¼ cup dried porcini powder
3 tablespoons clarified butter

Season scallops with salt and pepper, dredge one side of scallops in porcini powder.
Sauté scallops in butter, approximately 2 min. per side.

Cappelini with Tomato Confit and Prosciutto
3 ounces cooked cappellini pasta
½ recipe Tomato Confit
2 ounces Proscuitto, julienned
1 ounce dry white wine
Fresh thyme, salt, and pepper as needed.
Piave cheese, grated for garnish

Sauté proscuitto in olive oil till browned, add tomato confit and white wine, simmer 2 minutes. Add pasta, thyme, salt, and pepper; heat through. Sparingly top with Piave cheese.

White Truffle Beurre Blanc
¾ cup dry white wine
1 Tablespoon minced shallot
2 Tablespoons heavy cream
3 ounces white truffle butter

Reduce white wine and shallots down to ¼ cup, add cream and reduce slightly, torn off heat and swirl truffle butter into liquid slowly until fully incorporated.