Ingredients

Fig Granite

• 6 whole black figs, preferably Ontario
• 1 teaspoon finely chopped ginger (5 ml)
• 1 teaspoon finely chopped shallots (5 ml)
• 2 tablespoons honey (30 ml)
• 1 cup + 3 tbsp. ruby port (300 ml)
• 1 cup + 3 tbsp. sugar syrup (1 part water to 1 part sugar) (300 ml)
• 1 cup + 3 tbsp. water (300 ml)
• 8 leaves fresh lemon balm, roll leaves and slice
• Salt and pepper, to taste

Chilled Organic Heirloom Tomato Soup

• 5 whole organic heirloom tomatoes, preferably black krims, chopped
• 5 leaves fresh basil, roll leaves and slice
• Salt and pepper, to taste

Assembly

• 2 whole organic beets, cooked and diced
• 2 whole organic Russian blue potatoes, cooked and diced
• 8 leaves organic baby arugula, roll leaves and slice
• zest of 1 whole lemon
• Salt and pepper, to taste
• 1 tablespoon extra virgin olive oil (15 ml)
• 1/2 tablespoon fresh lemon juice (7 ml)
• Chervil, for garnish

Description

Vegetable Martini - A Recipe From Food Network Canada. Courtesy Of Jason Parsons, Executive Chef / The Millcroft Inn, Alton, ON

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