Il Fornello Roast Ontario Apple Salad Recipes

IL FORNELLO ROAST ONTARIO APPLE SALAD

Steps:

• BACO BALSAMIC GLAZE:.
• In small saucepan on medium heat, reduce the wint to 1/4 cup.
• Add Vinegar, onion, honey and bay leaf.
• Cook until liquid is reduced to 1/2 cup.
• Strain onions and bay leaf.
• Refrigerate in a squirt bottle until ready to use.
• Try to remove from fridge 1 hour before using.
• MAPLE VINAIGRETTE:.
• In small saucepan, reduce vinegar to 1/3 cup over medium heat.
• Stir in oil, sugar, salt, pepper and shallot.
• Refrigerate in a squirt bottle until ready to use.
• ROAST APPLE SALAD:.
• Cook bacon over medium heat until nearly crisp (about 80 % cooked).
• Drain on paper towels.
• Cut each slice in half.
• Core and peel apples and cut each into 4 thick rings. (Can't be done ahead).
• Season each with salt, pepper and nutmeg.
• Melt butter in a large skillet over medium high.
• Add apple rings.
• Drizzle each with 1 tsp honey.
• Cook 2 minutes per side, until golden.(If the heat isn't high enough, the apples will turn to mush).
• Transfer 4 apple rings to a baking sheet.
• Arrange 4 pieces of bacon on each apple slice, leaving the core area open.
• Top each with 1 tablespoons of cheddar.
• In the upper third of the oven, broil on high for 2 minutes.
• Top each ring with the remaining apple rings to make sandwiches.
• Divide spinach over centre of 4 plates.
• Top each with an apple sandwich stack.
• Drizzle Baco Balsamic Glaze around the rim of each plate (about 1 tsp or to taste).
• Drizzle Maple vinaigrette over each apple stack (also about 1 tsp or to taste).
• Refrigerate remaining glaze and vinaigrette for other uses.

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.

FENNEL-APPLE SALAD WITH WALNUTS

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.