by Elise Schwartz | February 11, 2011 4:34 PM
This turned out to be quite the elegant little salad. We had it as an appetizer to my Chicken with Oranges dinner (recipe coming next!). A very good pairing, although this salad can stand its own as a lunch and would be great paired with beef as well. Mmm, I loved it! And I was so excited to dive in, that I forgot to take a picture. But trust me, it’s worth making!
Green Apple Salad with Almonds
1 cup organic, unsweetened apple juice
1/4 cup Bragg apple cider vinegar, divided
1 shallot, minced
1/4 cup olive oil
1 Tbsp fresh tarragon, torn
1 1/2 tsp spoonable stevia powder
Sea salt to taste
Fresh black pepper to taste
2 organic Granny Smith apples, sliced
3 ribs organic celery, thinly sliced on the bias
1/4 cup raw almonds, coarsely chopped
1 Tbsp fresh chives, chopped
2 oz raw goat cheese
Mix of fresh organic spring greens and spinach
1.) In small saucepan combine apple juice and 2 Tbsp apple cider vinegar. Heat to boiling and continue boiling until liquid is reduced by half (about 15 minutes). Set aside to cool.
2.) In a small bowl, mix remaining vinegar with the shallots, olive oil, tarragon, spoonable stevia, sea salt and pepper. Whisk together with fork until stevia dissolves.
3.) In medium bowl, toss together apples, celery, almonds and chives. Stir in vinaigrette.
4.) Assemble salad on small plates, greens first, stacking the apple mixture next. Sprinkle goat cheese over top. Drizzle with apple juice reduction and enjoy!
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