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Apple Pear Salad
2 honey Crisp apples
2 ripe Bartlett (or Bosc) pears
1 fennel bulb stock sliced thin
4 tablespoons crumbled blue cheese
¼ cup arugula salad greens
4 tablespoons pralines chopped medium
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon sugar
pinch of salt and pepper
¼ cup extra virgin olive oil
Make the dressing by adding all ingredients (except the oil) to a
large bowl. Whisk vigorously as you add the oil a little at a time to
emulsify. Check for sweetness and add additional sugar if needed.
Set aside. Slice the apples, pears and fennel into thin pieces (as
seen in the QR-CODS Video) and place into a large bowl. Add the
dressing and toss to coat. Place the salad on serving plates and
garnish with the blue cheese and praline pieces.
Serve immediately with your favorite grilled meats.
Enjoy with Apothic Inferno, J Pinot Gris,
Schofferhofer Hefeweizen Grapefruit or Terripin Hopsecutioner
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