Heirloom apple with curry and ginger prosciutto salad

Heirloom Apple with Curry and Ginger Prosciutto SaladChandon creates a unique, limited-edition wine annually as an exclusive offering for our Prestige Members. This creamy, indulgent Cuvée was an instant classic and asked etoile Restaurant Chef Perry Hoffman for a complementary dish to this classic wine style.

For the Apples:
2 ripe but firm heirloom apple (peeled, cored and cut into 1/8” half-moon slices)
1 teaspoon madras curry powder
1 teaspoon lemon juice
1 tablespoon olive oil
2 teaspoons salt

Procedure: In a small bowl toss apples with all ingredients.

For the Ginger salad:
2 ounces ginger (peeled and sliced into paper thin matchsticks)
4 ounces mung bean sprouts
4 slices of prosciutto (1/4inch julienne)
8 large basil leaves (julienne)
2 tablespoons olive oil
1 cup mizunia leaves
2 teaspoons rice wine vinegar
½ teaspoon salt

Procedure: Combine all ingredients above in the same bowl used for the apples and toss well.

To assemble: On 10 individual small plates or on a large platter of choice, place the prosciutto down flat against the plate. Place apples down. In the palm of your hand tightly twist a small portion of salad and serve.

Yields: 5

In a small sauté pan, over medium-low heat, combine the 1/2 cup chervil leaves with the 1/2 cup olive oil and cook, stirring occasionally, until the oil is hot and small bubbles form around edges, 3 to 5 minutes. Remove from heat and let stand at room temperature for 1 hour. Strain the chervil-infused oil through a fine-mesh sieve, save and reserve. Discard the chervil.
In a soup pot, heat the 2 tbsp olive oil over medium heat. Add the leek and sauté until soft, about 3 minutes. Stir in the onion, garlic, and jalapeño. Sauté until the onion is translucent, about 3 minutes. Add the potatoes and red bell pepper and sauté for 3 minutes longer. Add the stock, clam juice, wine, and 1 tsp salt, and mix well. Raise heat to high and bring to a boil, reduce heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
Meanwhile, cut the corn kernels from the ears of corn. Add the corn kernels to the soup and simmer until the corn is tender, about 5 minutes. Add the crab and cook for 2 more minutes to heat through. Stir in the cream and remove from heat. Adjust seasoning with salt and pepper.
Ladle the bisque into warm bowls. Swirl 1/2 to 1 tsp chervil oil into each serving and garnish with the 2 tbsp chervil leaves. Serve hot.