Marinated Squash and Daikon
Ingredients:8 oz. cilantro-ginger vinaigrette
16 butternut squash pieces, tourneed,
16 daikon slices, blanched
10 oz. egg mousse
Instructions:Heat vinaigrette to boiling. Add squash and daikon; boil for 2 minutes. Remove from heat; let steep for 15 minutes. Remove from vinaigrette; refrigerate until chilled. Place egg mousse in piping bag; pipe onto squash. Place daikon slices at an upward angle in mousse.
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