Province: Apple Salad

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By ABC7

Wednesday, November 18, 2009

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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