Apple Carpaccio with Green Apple Vinaigrette 8 servings Susan Walter / Chef

Ingredients for Green Apple Vinaigrette:

• 1/2 cup The Perfect Purée Green Apple Puree, thawed
• 1 small shallot, minced
• 1/4 cup white wine vinegar
• 1/2 cup canola oil
• 1 tsp. salt
• 1 tbsp. tarragon

Method for the Green Apple Vinaigrette:

1. Whisk ingredients together in a small bowl and reserve.

Ingredients for Walnut Picada:

• 1 tbsp. The Perfect Purée Orange Zest, thawed
• 1 1/2 inch thick slice of bread
• 1 tbsp. olive oil
• 4 oz. walnuts
• 8 mint leaves
• Salt to taste

Method for the Walnut Picada:

1. Brush bread with olive oil and toast in 375° F oven for 10-12 minutes until lightly browned.
2. Place walnuts on a baking sheet and roast in 375° F oven for 12-15 minutes.
3. Pulse bread and walnuts in a food processor to make a medium-sized crumbly mixture (about the size of pine nuts).
4. Add Orange Zest, mint, and salt. Pulse once or twice to combine.

Assembly:

• 4 crisp red apples
• Watercress
• 8 crostini
• 4 oz. goat cheese

Method:

1. Core & thinly slice red apples on a mandoline. Arrange, overlapping slightly on an oversize salad plate.
2. Toss watercress with 1 cup of Green Apple Vinaigrette.
3. Divide among 8 plates, about 1 oz—watercress per plate, in the center of the apple slices.
4. Drizzle 2 tbsp—Green Apple Vinaigrette over apple slices.
5. Sprinkle Walnut Picada over apple slices. Garnish with Crostini spread with goat cheese.