Chef C.J. Jacobson's Forest Floor Roasted Pears with Burrata and Basil
Ingredients: • Bartlet, Bosc or French Butter Pears (firm is preferred) (4)
• Locally Foraged Forest floor rinsed in water. (you can also use an assortment of local herbs and grass if preferred) (1) • Burrata or Fresh Mozzarella (1 tub) • Cooked Lentils (2 cups) • Canola Oil for frying (1 qt) • 1 sprig Basil • 4 sprigs Mustard Greens • 1 lemon juiced • Olive oil • Sea Salt
In a heavy bottomed pot, lay down half of the forest floor.
Add the pears to the pot and cover with the remaining forest floor.
Cover with a damp towel and then tent the pot with foil or use a sturdy lid. Cook pears in a 350 F oven for three hours. Allow pears to cool with no lid or towel within the forest floor. Once cooled remove and gently brush off anything sticking.
Meanwhile, bring the oil up to about 360 in a heavy bottomed pot.
Gently add the lentils, careful not to splatter.
Cook until crispy, about 8 minutes. Drain and dry on a towel.
Slice pairs in quarters the long way.
Remove the seeds then slice again.
Toss the pears in a bowl and season with olive oil, lemon and salt to taste.
Place a large scoop of buratta at the base of a bowl then arrange the pears on top.
Spoon some of the seasoned crispy lentils along the side of the cheese and pears.
Garnish with torn leaves of basil and mustard greens.