As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.
1 pound braised boneless beef short ribs, sliced
2 Tablespoons honey
2 Tablespoons good-quality bourbon
2 teaspoons minced shallots
3/4 cup olive oil
Salt and pepper
4 small pretzel rolls
2 to 3 tablespoons olive oil
2 cloves garlic, minced
4 ounces mixed greens
4 ounces Napa cabbage, thinly sliced
4 ounces thinly sliced Fuji apples
4 ounces diced ripe avocado
2 Tablespoons mint chiffonade
In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.
For each serving, toss together 1 ounce greens, 1 ounce cabbage, 1 ounce apples, 1 ounce avocado, and ½ tablespoons mint. Dress with 3 to 4 tablespoons vinaigrette. Top with 4 ounces sliced short rib meat and some pretzel croutons.