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Baked New York State Apple Salad Au Lardon

Updated 6:39 PM EDT, Mon, Dec 20, 2010

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Baked New York State Apple Salad Au Lardon, Midnight Moon Aged Goat Cheese (serves 2)

3 gala apples (can be substituted)
3 oz smoked bacon
1 large shallot
1 clove garlic
1 oz shaved Midnight Moon goat cheese (maybe substitute for another cheese)
2 tablespoon evoo
1 teaspoon dijon mustard
2 teaspoons sherry vinegar
.5 teaspoon honey
.5 teaspoon melt bacon fat (reserved from the lardons)
1 med sized head of frissee
Sea salt and pepper as needed

1.    Peel and small dice one of the apples and sauté with 1 teaspoon oil until just tender, season with salt and pepper
2.    Scoop out the flesh of the other 2 apple leaving a 1 inch thickness all around the apple
3.    Place scooped apples in a pan, season with salt and pepper and drizzle with olive oil. Bake @ 350 for 15 minutes
4.    Remove apples from pan and add the medium diced smoked bacon and slowly render, drain off excess fat only leaving in .5 teaspoon.
5.    Add thinly sliced shallots and minced garlic and cook until slightly caramelized
6.    Add the Dijon mustard, honey and sherry vinegar, whisk in remaining evoo
7.    Toss cleaned frissee and diced apples in the warm vinaigrette season with salt and pepper
8.    Stuff salad into warm scoop apples then shave the aged goat cheese over the tops of the apples

First Published: Dec 2, 2010 6:06 PM EDT
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