Province: Apple Salad

  • 4 Cups Julienned Apples (preferably honey crisp or gala)
  • 3 Cups Peeled and Julienned Jicama
  • 3/4 Cup Chopped Randy Zweiban Province-2008 Candied Arbequena and Coquille Olives
  • 3/4 Cup Toasted and Chopped Almonds (Marcona are the best)
  • 1/4 Cup Fine Chopped Chives
  • 1/2 Cup Apple Cider Vinaigrette
  • 1 T Kosher Salt
  • 1T Fresh Toasted and Ground Black Pepper

    To candy the olives:

  • 1 Cup Water
  • 1 Cup Sugar

    1- Bring the Water to a boil and dissolve the Sugar.

    2- Let cool to about 170 degrees then pour over the pitted Olives and let cool to room temperature.

    3- Let the olives marinate for about 15 minutes then strain the olives and chop them.

    For the Vinaigrette:

  • 2 Cups Apple Cider
  • 1 Cup Olive Oil
  • 1/4 Cup Champagne Vinegar Kosher Salt and Fresh Toasted and Ground Black Pepper.

    1- Reduce 2 Cups of Apple Cider by half to 1 Cup.

    2- Whisk in the rest of the ingredients.

    To assemble the Salad:

    1- Toss the Apples, Jicama, Olives and Chives and then Add some of the Vinaigrette.

    2- Add the Nuts and season the Salad.

    3- Plate the Salad and drizzle some Vinaigrette around the plate

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