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:
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
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!!