Honeynut Squash Salad with Humboldt Fog, Mizuna, Squash Blossom, & Lavender Honey Vinaigrette

Yield: 2 servings 
​Prep Time: 45 minutes 
Cook Time: 40 minutes

Ingredients

Sous Vide Honeynut Squash

• 2 cups Honeynut Squash (peeled, seeded, cut into wedges)
• 2 Tablespoons European-style Unsalted Butter
• 1 Tablespoon Raw Wildflower Honey
• Kosher Salt (to taste)
• 2 sprigs Fresh Thyme

Fresh Lavender Honey Vinaigrette

• 2 Tablespoons Raw Lavender or Wildflower Honey
• 1/4–1/2 teaspoon Fresh Culinary Lavender Buds
• 2 Tablespoons Champagne Vinegar
• 1 teaspoon Dijon Mustard
• 1/4 cup Extra Virgin Olive Oil
• Kosher Salt (to taste)

Garnishes

• 2 cups Mizuna
• 3–4 ounces Humboldt Fog Cheese
• 4–6 Squash Blossoms
• Herb Flowers (as needed)

Preparation

Sous Vide Honeynut Squash
Preheat the water bath to 185°F. Vacuum-seal the squash with butter, honey, thyme, and salt. Cook for30–35 minutes until tender. Reserve the liquid and, if desired, lightly glaze the squash before plating.

Fresh Lavender HoneyVinaigrette
Warm the honey gently, then steep in fresh lavender for 3–5 minutes.Strain immediately. Whisk in the vinegar and Dijon, then whisk in  the olive oil to emulsify. Season and adjust acidity.

Assembly 

Dress the Mizuna lightly. Arrange the squash as a base. Add greens, cheese, blossoms, and flowers.Finish with the vinaigrette.

Chef Notes:

• Use restraint with fresh lavender.
• Keep the squash structured, not soft.
• Do not overdress the greens.
• Balance the sweetness with acidity and cheese.

Wine Pairing

Joh.Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett 2022 Mosel, Germany.

The back side of our clubhouse, where you can see our pool, kiddie pool, tennis courts, and the terrace. 
Image by Evan Schiller.