1/2 teaspoon sugar
COMBINE lettuce and peach slices in large bowl.
WHISK olive oil, vinegar, vanilla, tarragon, salt, pepper and sugar together.
POUR desired amount over greens and peaches and toss. Sprinkle goat cheese and walnuts on top and serve.Pork Tenderloin stuffed with Spinach, Prosciutto, Sun-Dried Tomatoes and Mozzarella
3 cloves garlic, crushed
2 tablespoons lemon juice, freshly squeezed
2 teaspoons Dijon mustard
1 teaspoon olive oil
1/4 teaspoon fresh ground black pepper
1 pound pork tenderloin
1 1/2 ounces shredded mozzarella cheese
2 cups fresh baby spinach
2 tablespoons chopped sun dried tomatoes
1 ounce thinly sliced prosciutto
Salt and fresh cracked pepper, to taste
COMBINE garlic, lemon juice, Dijon mustard, olive oil and pepper in a small bowl.
CUT a lengthwise slit down the center of the tenderloin to within 1/2-inch of bottom, being careful not to cut all the way through. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with waxed paper or plastic wrap. Flatten to 1/4-inch thickness with a mallet.
REMOVE plastic wrap; spread half of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and prosciutto on top. Press down gently.
ROLL up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
BAKE, uncovered, at 425 degrees for 25-30 minutes or until a meat thermometer reads 160 degrees. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.
Beef Wellington Tarts
8 ounces beef tenderloin
Coarse salt and freshly ground pepper
4 teaspoons olive oil
All-purpose flour, for dusting
1 sheet (11-inch square) thawed frozen puff pastry
1 tablespoon unsalted butter
8 ounces cremini mushrooms, thinly sliced
2 teaspoons fresh thyme leaves, plus more for garnish
1 garlic clove, minced
1/2 cup dry white wine
2 ounces foie gras mousse (about 1/4 cup)
HEAT oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.
CUT two 5 1/2-inch squares from puff pastry resting on a lightly floured surface. Reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.
BAKE pastry for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.
MELT butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.
ADD foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.
USE the back of a spoon to flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.