Wednesday, January 7, 2015

APPLE HAZELNUT SALAD WITH DIJON MUSTARD VINAIGRETTE DRESSING ENJOY DAN:

APPLE HAZELNUT SALAD WITH DIJON MUSTARD VINAIGRETTE DRESSING
                                                                                                    By CHEF DAN:
Serves 4

INGREDIENTS:
6-7 cups Bibb lettuce romaine or Boston lettuce
2-3 apples, Braeburn, or Fuji, peeled and cored
1 cup Gorgonzola cheese, crumbled
1 cup coarsely chopped and skinned hazelnuts
1/2-cup white wine vinegar
2 teaspoon balsamic vinegar
1 teaspoon EACH sugar and Dijon mustard
1/2-teaspoon EACH vanilla, and sea salt
1/3-cup walnut oil
1/3-cup olive oil
1/2-cup shredded Parmesan cheese

DIRECTIONS:
1.   For the vinaigrette, whisk together the vinegars, sugar, mustard, vanilla and salt in a container; then whisk in the oils.
2.   Slice apples into 1/4-inch thick slices, and then cut slices into thirds.
3.   Place apple in a bowl and toss with enough vinaigrette to coat.
4.   Add hazelnuts and sprinkle with more vinaigrette dressing and top with shredded Parmesan cheese.


ENJOY DAN:                                                 BON-APPETITE!!

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