Caramelized Apple Salad with Spicy Orange Vinaigrette

By Sylvia Weinstock

Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, Northern Spy, Cox’s Orange, Jonagold, Gravenstein and Crabapples. If you have a good crop on your apple tree, donate some to your local food bank.

1 1/2 cups spicy orange vinaigrette (see below)

2 tart, crisp apples, peeled, cored and quartered

1 cup watercress

1 cup frisee or mesclun mix

Salt and freshly ground pepper

1/4 cup walnuts

4 ounces blue cheese, crumbled

Spicy Orange Vinaigrette

3 cups orange juice

3 tablespoons red wine vinegar

2 tablespoons coarsely chopped red onion

1 jalapeno pepper, coarsely chopped

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3/4 cup olive oil

1 1/2 tablespoons honey

Salt and pepper to taste

Place orange juice in a small non-reactive pan over high heat. Cook until thickened and reduced to about 1/4 cup, stirring occasionally. Place reduced orange juice, vinegar, onion, jalapeno, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Add  honey and blend a few more seconds

The Salad

Heat 3/4 cup of the vinaigrette in a medium sauté pan over medium high heat. Add apples, and sauté on both sides until they are golden brown. Place greens in a bowl and toss with some of the vinaigrette. Season with salt and pepper and divide among 4 plates. Place 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with vinaigrette.