Apple Carpaccio

8 servings

Susan Walter / Chef

For the 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.


For the 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 baking sheet and roast in 375° F oven for 12-15 minutes.
3.	Pulse bread and walnuts in 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 oversize salad plate.
2.	Toss watercress with 1 cup Green Apple Vinaigrette.
3.	Divide amoung 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.