Cherry Chocolate Radicchio Wrap

Directions:
Place the syrup, cinnamon, vanilla, and salt into a measuring cup. Whisk it all together. Place the walnuts into a large mixing bowl. Pour the sauce over the walnuts and mix together with a spoon. Take two dehydrator trays with teflex sheets. Spread the walnuts evenly over the sheets. Make sure they are lying flat with plenty of room to breathe. Place into the dehydrator at 115 degrees for 8 hours.
These can be stored in an airtight Ziploc bag in the freezer for up to 3 months.

Cherry Chocolate Dressing Ingredients:
¾ cups extra virgin olive oil
¼ cup cherry cabernet vinegar (Napa Valley Vinegar Company)
½ cup organic cacao powder
¼ tsp. pink Himalayan salt
½ tsp. garlic powder
½ tsp. onion powder
½ tbsp. grated ginger (microplane grater)
¼ cup filtered water
1 squirt bottle

Directions:
Place all of the ingredients into a Vitamix. Blend until creamy smooth.
Note: If the dressing is stored in the refrigerator, it will thicken. Place it back into the Vitamix and blend blend it again on high using a tamper. The heat from the Vitamix will warm it up and give it a nice consistency.
Makes 1 ¼ cups

Wrap Ingredients:
1 8oz. box of baby beets (Trader Joe’s)
1 large radicchio
1 bag of many colored carrots (Trader Joe’s)
½ cup dried chopped cherries
½ cup candied walnuts
2 packages of Organic microgreens

(Set one aside for future use)
Rice paper
Baby mixed greens

Prep Directions:
Take the baby beets and slice them with a julienne slicer. Stack the slices and cut them into strips. Rinse the radicchio. Take a sharp paring knife and core the center out by cutting right around the center straight down with the knife. The center should pull right out. Gently remove 6 of the outer leaves by pulling the outermost leaves from the core out. Don’t try to remove the leaves from the top because they will rip and become unusable. Set aside. Take the remaining radicchio and cut it into long slices and place it into a large mixing bowl. Peel all of the carrots in the bag. Take 3 of the carrots and use a vegetable peeler with dual julienne blades. Use the julienne blade to cut the 3 carrots into long strips. Take the remaining carrots and cut them into squares with a chef knife. Cut one side straight. Place the carrot flat side down on a chopping block and cut the other 2 sides. Turn the carrot and cut the remaining side straight. You will then have a square carrot. Repeat the procedure until all of the carrots are squared off. Cut the squared carrots into thin lengthwise slices each. You then have julienne slices. Take the cherries and chop them into medium pieces. Chop the walnuts into small to medium sized pieces.

Note: Set aside some of the julienne slices for decorating purposes.

Wrap Assembly:
Take a large bowl with hot water. Take a chopping block and a roll of paper towels. Take a rice paper wrap and place it into the warm water. Flip the rice wrap over in the water until it reaches a noodle consistency. Remove it from the water and lay the wrap flat on the chopping block. Dab the water off with a paper towel. Place the carrot strips, beets, micro greens, baby greens, sprinkled cherries and nuts in a line down the center of the wrap. Fold the end of the wrap that is closest to you and roll it over the top of the vegetables. Then take both sides and fold them over the top of the vegetables. Lastly, roll the other side over the whole thing. The wrap will automatically stick to itself like glue. Repeat the procedure for all of the wraps.
Makes 6 to 8 wraps.

Plate Decoration Assembly:
Take the radicchio leaves that you set aside. Take a large mixing bowl and fill it with ice water. Cut the outer portion of the leaves into strips. Leave the whole leaf intact by starting your cut ½ inch away from the center with your knife. Go all the way around the leaf creating a fan like appearance. Place the leaf upside down in the ice water. This will keep it fresh and curl the ends. Repeat the procedure for all the leaves. Remove the leaves from the water and place them upside down on a paper towel and pat dry. Take 4 slices of julienne carrot and put 3 of them together. Tie them up with the other slice in the center with a knot. Take a decorative platter. Place two of the radicchio leaves, centers together, facing up. The fans will be at either end of the platter. This will form a boat for the wrap. Take some microgreens and make a bed of them in the center of the boat. Put one wrap on top of the micro greens. Sprinkle some walnut and cherry pieces around the wrap. Place the julienne carrot fan on top of the wrap. Place some chocolate dressing and put it into a squirt bottle. Drizzle the chocolate dressing around the boat on the platter. Drizzle the dressing over the wrap as well.