Basil wine gelee

• 3/4 c. sweet white wine
• 1/2 packet unflavored gelatin
• 2 TBS water
• leaves from 3 small sprigs of basil

Blanch basil for 30 seconds in boiling water then plunge into cold water.

Bring wine to a boil.  Boil until volume is reduced to 1/2 c.

Meanwhile, bloom gelatin in 2 TBS water for 5 minutes.

Remove wine from heat.  Add basil.  Puree with a blender.  Strain through a fine sieve to remove basil particles.

Return wine to heat.  Add bloomed gelatin, stirring until it dissolves.  Pour into a dish and refrigerate until set.

Notes:
Gelee will be wine colored, not basil colored, unless you use a lot more basil.  Blanching is probably unimportant with this quantity of basil.

This gelee goes nicely with a sweet, fruity salad.  It has a mild basil flavor.

Quinoa salad with strawberries, pecans, prosciutto, and feta

(modified from http://sugarandspice-celeste.blogspot.com/2013/04/quinoa-salad-with-strawberries-crispy.html)

Dressing:

• 2 scallions, white parts only, finely minced
• 3 TBS olive oil
• 1 TBS lemon juice
• 1 TBS apple cider vinegar
• 1 tsp lemon zest (optional?)
• pinch of salt
• freshly ground black pepper to taste

Salad:

• 1 c. cooked quinoa, preferably chilled
• 4 oz prosciutto (or a bit less), torn into small pieces
• 1 TBS EVOO
• 1 c. pecans, toasted
• 1 c. quartered strawberries
• couple c. baby spinach
• 1 c. crumbled feta

Combine all dressing ingredients and whisk well to combine.  Set aside.

Fry prosciutto in EVOO until crispy.

Toss all salad ingredients except dressing and feta.  Add dressing to taste and toss.  Add feta and toss.

Goat Cheese Dressing

• 1 small garlic clove, smashed
• 3 ounces creamy fresh goat cheese, at room temperature,
  mixed with 1 tablespoon of water
• 1 1/2 teaspoons white wine vinegar
• 1 1/2 teaspoons water
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon toasted almond oil
• 1/2 teaspoon chopped thyme leaves
• Freshly ground pepper

Mix and let it sit so the flavors blend. Serve in a salad with endive, arugula, spinach, apples, and sliced almonds.