Fall Recipe Series – Roasted Apple Salad
Fall Recipe Series presented by the BCAE. Chef Edward Hoffey of Heirloom Kitchen shows us how to make New England roasted apple salad.
Ingredients: 2 local apples, halved and cored 1 ounce mild blue cheese, divided into 4 pieces 2 ounce nitrate free bacon, cut into 1⁄4 inch 1 head baby frisee or local bitter greens (ie: arugula) 1⁄2 teaspoon brown sugar honey (to drizzle) white balsamic vinegar 1 lemon 1 sprig of thyme
Directions: 1. Core each apple, cut in half, take a small slice off each half so that it can stand alone. 2. Sprinkle lightly with brown sugar on the flesh side. Roast flesh side up in a 375 degree oven for about 10-12 minutes or until apple is fork tender, but not falling apart or mushy. 3. While apple is roasting, render bacon slices in a pan with thyme sprig to infuse flavor. 4. Place on paper towel to soak excess grease and allow bacon to become crispy 5. Once apples are cooked, fill the cavity with blue cheese and put it back in the oven about 3 minutes to melt the cheese. 6. Toss greens and bacon in a bowl with about 1 teaspoon of the saved bacon fat, a capful of vinegar and the juice from a lemon. Season with pepper (bacon and cheese will provide the salt needed). 7. Place apples on plate, cheese side up and drizzle with honey. Put dressed greens and bacon on top and around apples.
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