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  • Baby Green Salad With Brandied Apple And Fennel Top Vinaigrette

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    Baby Green Salad With Brandied Apple And Fennel Top Vinaigrette
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 c. fresh mixed baby greens and lettuces, rinsed & dry Extra-virgin extra virgin olive oil Salt and coarsely grnd black pepper, to taste *Brandied Apple & Fennel Top Vinaigrette***
    • 1/2 c. Granny Smith apples, peeled & sliced
    • 1/2 c. Calvados apple brandy
    • 2 Tbsp. fresh fennel top, minced
    • 1 Tbsp. Dijon mustard
    • 1 1/2 Tbsp. cider vinegar Juice of 1/2 lemon
    • 1/4 c. granulated sugar
    • 1/2 c. extra virgin olive oil
    • 1/2 c. vegetable oil Salt and freshly grnd white pepper, to taste
    • 2 c. hazelnuts, shelled & skinned
    • 1 c. heavy cream, at room temperature
    • 2 Tbsp. buttermilk, at room temperature

    Directions

    1. Complete title: Baby Green Salad w/ Brandied Apple & Fennel Top Vinaigrette with Creme Fraiche & Toasted Hazelnuts
    2. To make the salad:Lightly toss 1 c. of the greens per serving in the oil, salt, and black pepper. Ladle 2 to 4 Tbsp. of the Brandied Apple & Fennel Top Vinaigrette onto each serving plate and top with the greens mix.
    3. Sprinkle with the Toasted Hazelnuts and "paint" each plate with the Creme Fraiche. Serve immediately.
    4. YIELD: 8 SERVINGS
    5. Brandied Apple & Fennel Top Vinaigrette:
    6. In a small saucepan, stew the apples in the brandy on medium heat till tender. In a food processor, combine the hot apple mix, the fennel, mustard, vinegar, lemon juice, and sugar and process till smooth. (If you like, the puree may be strained to produce a smoother product.)
    7. With the processor at lowest speed, slowly drizzle in both oils, 1/4 c. at a time. (Don't over-process, the desired result is an emulsion with a slight sheen.) Add in the salt and white pepper.
    8. Makes about 2 c..
    9. Toasted Hazelnuts:Preheat oven to 350 F. Spread the hazelnuts proportionately on a baking sheet and roast for 20 min. Remove from oven and let cold.
    10. Coarsely chop the cooled hazelnuts and set aside.
    11. Makes 2 c..
    12. Creme Fraiche:In a warmed glass jar, combine the cream and buttermilk. Cover the jar securely and set in a hot place (approximately 75 F) for 8 to 10 hrs.
    13. Chill when the mix has thickened to the desired consistency.
    14. Makes 1 c.. (The Creme fraiche can be stored for 8 to 10 days in the refrigerator.)

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