Bronzino on Watercress, Frisee, Golden Berries, Chestnuts and Kumato Tomato, Catuspear Vinaigrette

I finally got some free time and the urge to cook.  I went to the local market and found all these strange ingredients to put together but somehow it worked.  The balance of sweet and tart golden berries with earthy chestnuts, bitter greens and fresh tomatoes made for a great meal that takes only 30 minutes, costs $17 dollars and feeds 1-2 people.

Fall Salad
1/2 head Frisee
1/2 head watercress
8 golden berries, halved
8 Italian chestnuts, halved, cooked argo dolce style
1 Kumato tomato, cut into thirds
1/2 shallot, thin sliced

Cactus Pear Vinaigrette
1 catcus pear, peeled and strained for juice
2 teaspoons sherry vinegar
4 tablespoons apple cider vinegar
1 tablespoons dijon mustard
1 tablspoon fresh lemon juice
1 teaspoon honey
dash of salt, pepper and marjoram

Bronzino
This fish is easy to filet,  Run a sharp knife down the spine on one side of the dorsal fin.  Keep knife along the bone until filet comes off.  Remove the 5 or so small pin bones from the filet.  Season with salt and pepper. Saute on high in olive oil and butter skin side down until crispy and golden, then flip fish and turn off the heat.  Place the pan in a warm oven for 7 minutes.  Serve on top of salad.  Crushed up lentil snaps are the garnish.

I love cooking.. Buon apetito!