Four Season’s  Executive Sous Chef Nick Mastrascusa is always changing the BeachTree restaurant menu at Four Seasons’s Resort Hualalai on the Big Island of Kona, Hawaii. Count on fresh, local ingredients and creative ideas when it comes to salads. This Roasted Carrot Salad with Crispy Proscuitto and Gorgonzola is perfect if you love an autumn twist to your ordinary ho hum green salad. It’s especially good if you can find baby heirloom carrots at your store or favorite market.




6 pieces roasted carrots (preferably heirloom, baby carrots)

2 ounces Gorgonzola cheese

2 ounces crispy proscuitto

2 ounces arugula

2 ounces frisee (if not available, try bibb lettuce)

.5 ounces aged balsamic

1 ounce extra virgin olive oil

Salt to taste

Pepper to taste


Roasted Heirloom Carrots

5 heirloom carrots

4 ounces herb oil

1 ounce honey

Salt to taste

Pepper to taste


Crispy Prosciuitto

Layer proscuitto on a sheet pan with parchment paper.

Top with parchment paper and another sheet pan.

Bake for about 20 minutes.


Roasted Carrots

Toss baby heirloom carrots in herb oil, salt, pepper and honey. DO NOT PEEL.

Roast in the oven at 375 degrees for 10 mites until slightly caramelized.

Cool and reserve.



Toss arugula, frissee and carrots with balsamic, olive oil, salt and pepper.

Plate and top with crumbled gorgonzola and crispy proscuitto.

Drizzle with more aged balsamic.


Chef Nick loves to feature seasonal ingredients in dishes on the menu. Chefs Angela, pastry Chef Linda and Food and Beverage Manager Sebastien Hinsch come together for tastings to make final selections for the menu. Guests are never disappointed.



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