Holiday Recipe: Created by thirty-two Chef Chris Poplin

Located inside The IP Casino, Resort & Spa - thirty-two Steak & Seafood - If you’re in the mood for a fine dining experience and a dazzling view from the tallest building in Mississippi, then the new, hip thirty-two is the restaurant for you. Tender USDA Prime cuts of beef, the freshest seafood on the Gulf Coast and tempting desserts all served with a flare that will surely reward your taste buds.

Roasted Beets and Poached Pears on Frisee

Chestnut – Pumpkin Seed Dressing & Gingerbread Croutons

Roasting beets brings out their natural sweetness and—combined with the pears—are a great pairing to any lettuce with a peppery and slightly bitter taste. Add the chestnuts and pumpkinseed oil to your favorite Italian dressing for a quick and easy seasonal dressing.

Gingerbread Croutons

3C  dried cubed wheat bread

1/2 C melted butter

3 T brown sugar

1/3 C molasses

2 T ground ginger

2 T ground cinnamon

1/2 tsp ground nutmeg

Chestnut–Pumpkin Seed Dressing

2 oz Canned or Frozen chestnuts

3 T Pumpkin seed Oil

7 oz Italian Dressing

2 T Dijon Mustard

1 T Chopped Parsley

Salt and Pepper to taste

2 Head of Frisee or other mixed greens

2 each Roasted Beets

1/2C Dried Cranberries

2 oz Crumbled Goat cheese

4 each Poached or Canned Pears cut in 1/4’s

Roast beets in oven until tender.  Allow to cool, peel and cut into slices. 

Melt butter and add molasses, sugar and all spices and mix well. Coat the bread cubes with the seasoned butter and toast in a hot oven at 350 degrees for 10-12 minutes or until firm and toasted.

Rough chop chestnuts and place in small mixing bowl or blender. Add chopped garlic, parsley, vinegar, olive oil and Dijon mustard. Pulse in blender until smooth while slowly adding in the pumpkin seed oil.  Season with salt and pepper to taste.

Lightly toss greens, goat cheese, Gingerbread croutons and dried cranberries (reserving some for garnish) in bowl with 1/2 of the chestnut dressing. Arrange greens on platter. Place beets and pears around greens and garnish platter with remainder of dressing. Top salad and sprinkle platter with remaining croutons, cranberries and goat cheese.

Serves 4