One Month Ends and Another Begins

The past few weeks have really just been a whirlwind of activity. October is the month when all the Apple Houses open up. There is apple picking, festivals, and all kinds of happenings that center around apples. I, myself, have been to 3 apple houses in these two weeks to get my fill of apples. And with all these apples I have been canning them, drying them, and trying new recipes. Apples are one of my favorites.

And let’s not forget Halloween. October always goes out with a bang (well, in my world). I love Halloween – decorating, the kids in the costumes. It is always fun. This Halloween was the best time this year. I was able to go Trick-or-Treating with 2 of my grand kids. I just want to send kudos out to their neighborhood. These people know how to celebrate Halloween – there were houses with great decorations; families sitting out in the yard or drive with their fire pits going and handing out candy; fun pumpkin carvings, music and driveway parties complete with cotton candy machine. Really a fun night.

October is 3 weeks past and Thanksgiving is upon us. I have been trying recipes – all things apple. Since recipes are meant to be shared I want to pass along this salad recipe.

I saved this recipe from an old Victoria magazine and because I can not have cow’s dairy products I have adapted this recipe using goat’s milk and goat cheese. It’s very easy and the stacked apples make a nice presentation.

Apple Stack Salad w/Goat Cheese Crumble

Servings: 4
Difficulty: easy
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1 Arkansas Black apple

1 Golden Delicious apple

Creamy Apple-Cider Vinaigrette (make this ahead)*

(recipe follows)

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon fresh ground pepper

1 cup arugula, divided

1/3 cup thinly sliced celery

1/2 cup crumbled goat cheese, divided

1/2 cup chopped pecans

Garnish: fresh chopped parsley (optional)

(Vinaigrette Recipe below)

1. Wash and core apples. Using a mandoline, slice the

apples approximately 1/8 inch thick.

2. In a large bowl combine the apple slices, about 1/4 cup of

the vinaigrette (or to taste), salt, sugar, and pepper.

Toss to combine.

3. To serve: dividing the arugula and the apple slices –

small amount of arugula, apple slice (I started with red),

another layer of arugula (use just a few leaves), apple slice

(green), arugula, the apple slice (red)

4. Drizzle a small amount of the vinaigrette

5. Next dividing the crumbled goat cheese, chopped pecans,

& celery. Sprinkle on to each salad plate. Garnish with

chopped parsley if desired. Serve immediately.

Creamy Apple Cider Vinaigrette

1 1/2 tablespoons minced shallot

1/4 cup apple-cider vinegar

1/2 cup mayonnaise

2 tablespoons goats milk (can substitute buttermilk)

1 tablespoon honey

1 tablespoon fresh thyme (chopped)

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

3/4 cup extra-virgin olive oil

1. In a medium bowl combine the minced shallot and the

vinegar. Let this mixture stand for about 15 minutes.

2. Add mayonnaise, goats milk, and honey. Whisk to

combine.

3. Stir in the thyme, salt, and pepper

4. Whisking constantly, gradually add the olive oil. Mixing

until smooth and creamy.

5. Chill for at least 1 hour. (Can be stored in an airtight

container in the refrigerator for up to 3 days.) (I stored

mine in a mason jar.)

Thanks for being here

Happy Thanksgiving

Apple Stack Salad w/Goat Cheese Crumble

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