Baby Spinach & Endive Salad with Apple Cider Dressing

2 servings

Chef Lisa Dupar

    • 1/2 cup The Perfect Purée Green Apple Puree, thawed
    • 4 egg yolks
    • 5 tbsp. whole grain mustard
    • 4 freshly peeled chopped garlic cloves
    • 6 tbsp. sweet onions finely chopped
    • 2 1/2 cup apple cider syrup
    • 1/3 cup apple cider vinegar
    • 1 tbsp. salt
    • 1/2 cup apple brandy
    • 2 cup corn oil
1. In a large bucket (that you can use a buerre mixer in), put everything but the oil and brandy. Blend well and add the oil in a steady stream until emulsified. Finish the sauce with the apple brandy. Store until needed. Shake before using on the salad.
Sour Apple Ball Mixture:
    • Juice of 1 fresh lime
    • 1 cup Granulated sugar
    • 1 tbsp. Citric acid
1. Combine all in mixing bowl (consistency should be that of very wet sand).
2. Coat apple balls in mixture then place cyrovac bag making sure to have as little liquid as possible in bags.
3. Cryovac on P1.