Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette SHARE VIA: Facebook Twitter PinterestBy Sylvia WeinstockSaanich, 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 quartered1 cup watercress1 cup frisee or mesclun mixSalt and freshly ground pepper1/4 cup walnuts4 ounces blue cheese, crumbledSpicy Orange Vinaigrette3 cups orange juice3 tablespoons red wine vinegar2 tablespoons coarsely chopped red onion1 jalapeno pepper, coarsely chopped1 teaspoon kosher salt¼ teaspoon freshly ground black pepper3/4 cup olive oil1 1/2 tablespoons honeySalt 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 secondsThe SaladHeat 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.RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.