Cork's arugula salad with a bacon bourbon brick roll - New York News

Cork's arugula salad with a bacon bourbon brick roll

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Get this recipe courtesy of Cork Wine Pub's Executive Chef Ruben Griffin. To learn more about DIFFA's Cocktails by Desgin/Artworks auction, log on to www.michiganaidscoalition.org.

Deviled egg vinaigrette:
1 c. cooked egg yolks
1 c. rice wine vinaigrette
11/8 tbsp dijon mustard
1 tbsp paprika

Combine ingredients in food processor then slowly add 2 c. vegetable oil.

For a salad,
1 lb. arugula
1 pt. sliced cherry tomatoes

Bacon Bourbon Jam:
2 lbs bacon (diced)
1 onion (diced)
1/4 c garlic (chopped)
1/2 lb brown sugar
1 c maple syrup
1/4 btl. Wild Turkey Bourbon
package of brick dough or phyllo dough

Render diced bacon then add diced onion to pot. Cook until they are golden brown. Add garlic to bacon and onion mixture letting garlic open up. Then add rest of ingredients. Place all ingredients in food processor and grind until smooth.

Center 1/4 c of jam on brick dough rolling to form an "egg roll". Over medium heat, warm 1 tsp. olive oil. Place roll in pan and let the roll brown for 1 to 11/2 min. Turn and brown other side for 1 minute.

Place Arugula and tomato in a large bowl. Dress and toss salad.

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