Balsamic vinaigrette

• 60 mL (¼ c.) of olive oil
• 45 mL (3 tbsp.) of balsamic vinegar
• 1 clove of garlic, crushed
• 10 mL (2 tsp.) of Dijon mustard
• 10 mL (2 tsp.) of maple syrup
• Salt and fresh ground pepper

Croquettes

• 30 mL (2 tbsp.) of unbleached all-purpose flour
• 1 egg
• 125 mL (½ c.) of plain or Italian-style bread crumbs
• 60 mL (¼ c.) of grated parmesan
• 2 packages of duBreton Black Pepper Country-Style Pâté
• 30 mL (2 tbsp.) of melted butter
• 1 L (4 c.) of arugula sprouts
• 250 mL (1 c.) of thinly sliced radicchio
• 3 endives, cut into pieces

1. In a bowl, whip all of the vinaigrette ingredients to create an emulsion.
2. Put the flour on a plate and season. In a bowl, beat the egg with 15 mL (1 tbsp.) of cold water. Place the bread crumbs and half of the parmesan on another plate.
3. Preheat oven to 210°C (425°F). Line a baking sheet with parchment paper.
4. Remove the country-style pâté from the 2 packages and cut each pâté in two.
5. Roll the pâté pieces in the flour, dip in the egg and then roll in the bread crumbs.
6. Place on the baking sheet and brush both sides with butter.
7. Bake for 5 to 7 minutes, turn and return to oven for another 5 to 7 minutes or until the croquettes are crispy and golden brown.
8. Meanwhile, distribute the arugula, radicchio and endive on plates.
9. Place one croquette on each plate and add the vinaigrette and remaining parmesan.
10. Serve immediately.