LOUISVILLE, Ky. (WDRB) -- Louisville chefs take advantage of spring vegetables, as they plan menus for Derby brunches. Volare Ristorante's Executive Chef Josh Moore shows how to make a strawberry vinaigrette that is the perfect touch to his Estiva Salad.

Estiva Salad

Serves 4

4 ounces baby spring mix (I use Groganica Aquaponics lettuce at Volare)

1 thinly sliced English cucumber

½ red onion, sliced and grilled

4 fresh strawberries cut into 6 wedges

2 ounces of paper thin sliced prosciutto, fried crisp in oil

2 ounces diced brie cheese

2 ounces candied hazelnuts (recipe below)

1 ounce fresh mint

Strawberry vinaigrette (recipe below)

Place spring mix in bowls and top with prosciutto, onions, strawberries, brie, hazelnuts and then cucumbers. Topp the salad with the strawberry vinaigrette and finish with chiffonade mint…enjoy!

Strawberry Vinaigrette

1 Tbsp. chopped shallot

¼ cup strawberry puree

¼ cup honey

½ cup apple cider vinegar

1 tsp fresh chopped basil

½ teaspoon kosher salt

¼ teaspoon cracked black pepper

1 tsp fresh chopped Italian parsley

¼ tsp fresh chopped thyme

1 cup olive oil

Place all ingredients except for oil in a tall container. With an emersion blender puree all ingredients and slowly add in the oil. Dressing is ready!

Candied Hazelnuts

2 cups whole hazelnuts, skins on

¼ cup sugar

½ tsp. salt

2 tbsp. honey

2 tbsp. water

2 tsp. vegetable oil

Spread the hazelnuts in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degree, stirring occasionally, until the internal color of nuts is tan (12- 15 minutes). Remove from oven and set aside. Thoroughly mix the sugar and salt. Stir the honey, water, and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted hazelnuts and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and spinkle sugar mixture over all and toss. Spread on wax paper and cool

"An Evening of Bourbon & Cigars" Wednesday, April 29, 2015

Volare Italian Ristorante will host "An Evening of Bourbon & Cigars" on Wednesday, April 29. The second annual Derby event is sponsored by local favorites and nationally acclaimed Maker's Mark and Ted's Cigars.

The evening will be held in the casual environment of the Volare Derby tent and will feature a relaxed menu of small bites on the Big Green Egg by Chef Joshua Moore, bourbon pairings and the Volare Barrel-Aged Brooklyn featuring Maker's Mark by Volare mixologist, Isaac Fox. Ted's Cigar Bar will feature several limited edition cigars by Ted's, only available at Volare. Ted's Cigars produces award winning cigars, hand made in the Dominican Republic and sold worldwide.

The Volare Derby Trifecta will feature carefully crafted pairings of cigars and bourbons, showcasing Maker's Mark, Makers 46 and Cask Strength. Each bourbon will be served with a specially selected cigar complete with a commemorative stave and glass.

Volare Ristorante

2300 Frankfort Avenue

Louisville, KY 40206

502-894-4446

Volare Italian Ristorante is a fine dining restaurant serving modern Italian cuisine with southern hospitality. "Volare," "to fly" in Italian, is a fitting namesake for a dining experience that soars, ascending beyond the ordinary

About Chef Josh Moore:

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

Volare Ristorante on Facebook:

 on Twitter:  

Copyright 2015 WDRB News. All Rights Reserved.