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<span>Recipes</span>

Recipes

ORCHARD APPLE SALAD, MIDNIGHT MOON CHEESE & BUTTERMILK SAGE VINAIGRETTE

RECIPE BY: Dean A. Thomas, CEC CCE
YIELD: 6 servings

“This classic salad, invented at the Waldorf-Astoria Hotel in New York City, is a favorite this harvest time of year. We have taken a modern twist to the ingredients using some ‘local’ highlights. Enjoy with the Europa Village wine offerings throughout the upcoming holiday season.”

INGREDIENTS:

1/2 Cup Walnut Pieces, toasted
8 oz Cypress Grove Midnight Moon Cheese*, grated
3 each Granny Smith Apples, large diced, un-peeled
Fried Sage Leaf Garnish, salted

BUTTERMILK SAGE DRESSING:

1/2 Cup Mayonnaise
2 TB Dijon Mustard
1 tsp Temecula Olive Oil
2 TB Apple-Cider Vinegar
1 tsp Fresh Sage Leaves, chopped
1 TB Shallots, minced
1 TB Maple Syrup
2 TB Buttermilk

*Cypress Grove Midnight Moon Cheese
cypressgrovechevre.com

METHOD OF PREPARATION:

Begin by preparing the Buttermilk Sage Dressing in a small bowl using a whip to emulsify. In a separate mixing bowl, combine the ingredients for the Apple Salad and lightly toss with the dressing. Garnish with Sage Leaf and serve chilled.

Bon Appétit!


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