Fuji Apple Salad With Cider Emulsion Recipes

ARUGULA, APPLES & MANCHEGO IN CIDER VINAIGRETTE

Steps:

• Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
• Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

FUJI APPLE SALAD WITH BACON, PECANS AND MAPLE-YOGURT DRESSING

Steps:

• Prepare the salad: Heat a medium skillet over medium high heat. Add the bacon and cook, stirring often, until just crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Meanwhile, halve and core the apples, then thinly slice. Transfer to a large bowl.
• Make the dressing: Combine all of the ingredients in a jar or container with a lid. Cover and shake to combine.
• Finish the salad: Add the arugula, pecans and bacon to the large bowl. Add as much dressing as you like, toss to coat and serve.

GOOEY-GOOD FUJI APPLE PIE

Steps:

• Preheat the oven to 350 degrees F. Spray a deep-dish pie pan with nonstick spray and set aside.
• To make the crust: Place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add white sugar and cinnamon, mix well, and set aside.
• In a small microwave-safe bowl, combine butter with 2 tablespoons water. Microwave for 15 seconds, or until just melted. Add to the medium bowl and stir contents until thoroughly mixed. Evenly distribute crust mixture along the bottom of the pie pan. Using your hands or a flat utensil, firmly press mixture into the edges and up along the sides of the pan to form the crust.
• Bake crust in the oven for 10 minutes. Set aside to cool.
• Set oven to 375 degrees F. Peel, core, and thinly slice 8 cups worth of apples. Set aside.
• In a large nonstick pot on the stove, combine all ingredients for the filling except apples and optional topping. Add 1 1/2 cups cold water and mix until ingredients have dissolved. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until liquid has thickened and apples have softened, 12 to 15 minutes.
• Carefully transfer filling to the crust in the pan, and smooth out the surface with the back of a spoon. Bake in the oven until apples are very tender, 20 to 25 minutes.
• Allow pie to cool and set completely. Cut into 8 slices and, if you like, top each serving with a generous squirt of whipped topping. Enjoy!
• PER SERVING (1/8th of pie, 1 slice): 159 calories, 3g fat, 167mg sodium, 37g carbs, 5.5g fiber, 23g sugars, 1g protein

GREEN MUSTARD EMULSION

Steps:

• Combine all ingredients in a blender and mix at progressively higher speeds to achieve smooth green sauce. Check seasoning, add more mustard to taste, spoon over chicken.