Crisp Apple Salad
2 cups fresh arugula
1 Granny Smith apple (sliced)
1 tbsp crushed roasted hazelnuts
2 tbsp ricotta cheese (see recipe below)
Cinnamon Dressing (see recipe below)
Combine arugula, apple, and hazelnuts in a bowl.
Add dressing to taste and toss salad.
Top with crumbled ricotta cheese and serve.
1/4 tsp of cinnamon
3/4 cup extra virgin olive oil
4 tbsp champagne vinegar***
1 tbsp hot water
1 1/2 tbsp honey
1/2 tsp Dijon mustard
Combine cinnamon, vinegar, honey, and mustard in a mixing bowl.
While mixing rapidly, slowly add the oil.
Once combined, add the hot water to stabilize the dressing.
1 cup whole milk
1/2 cup of buttermilk
juice of 1 lemon
Heat milk and buttermilk together.
Once simmering, add lemon juice.
Mix once and remove from heat.
Allow 10 minutes for the separation and then carefully remove the cheese from the whey.
Add salt and herbs if desired.
***Champagne vinegar is available at Sur La Table and other speciality stores.
Chef Thomas's recipes have been altered and simplified for home cooking.