Locally, the company is active in the community through the Napa Valley Community Fund, with special focus on Cope Family Center and other local charities to support women and children. Proceeds from The Perfect Purée go to support the Foundation’s activities. Ms. Hayward enjoys current events, learning about early world history, hiking in the Sierras, opera, gourmet cooking, gardening and painting.
Seafood Salad with a Passion Fruit Dressing
Serves 2 as a meal, 4 as a starter
2 tablespoons olive oil
8 peeled raw shrimp
2 small or 1 large calamari steaks, cut into chunks and scored with a sharp knife
¼ cup white wine
3 cups torn frisee lettuce
1 small bulb fennel, halved and shaved or sliced thinly
4 leaves basil, torn
1 tablespoon Perfect Puree Culinary Traditions Passion Fruit Concentrate
2 tablespoons lemon juice
¼ cup extra virgin olive oil
Salt, to taste
1 teaspoon Dijon mustard
Heat half the oil in a sauté pan and add the prawns. Cook, stirring until just turning opaque, then add the wine and simmer for a minute. Drain, reserve liquid and set aside. Clean the pan and reheat the remaining oil. Add the calamari, scored side down and cook for 20-30 seconds or until just starting to curl, turn and pour in the reserved liquid. Steam for 30 seconds then drain and add to prawns. Refrigerate and serve cold or warm.
To make the salad, toss together the frisee and fennel and add the basil. Whisk together the Passion Fruit Concentrate, juice and oil, season to taste. Toss half through the salad. Whisk mustard into remaining dressing.
To serve, place mounds of salad in bowls, top with the seafood, and drizzle with the remaining dressing.