The fall apple harvest is in full swing and James Beard Award winning Chef and cookbook author Beth Dooley wants us to make the most of this seasonal fruit. Of course, she has a fresh Minnesota twist to the recipes she is serving up.
Chicken wild rice and apple salad with Hazelnut-Very Berry Vinaigrette
Serves 4
Salad
1 cup cooked diced chicken
1 cup cooked wild rice
1 large apple, cored and diced
1/2 cup diced fresh fennel
1/4 cup toasted chopped hazelnuts
Vinaigrette
3 tablespoons elderberry juice
1 small garlic clove, crushed
1 teaspoon coarse mustard
2 teaspoons maple syrup
1/4 cup hazelnut oil
Toss all of the salad ingredients, EXCEPT the hazelnuts, together in a large bowl. In a small dish, whisk together all of the vinaigrette ingredients. Drizzle the vinaigrette over the salad and toss to coat. Serve on a bed of lettuce and sprinkle the hazelnut over the salad.
Pan Roasted Apple Slices with Rosemary
Serves 4
2 tablespoons hazelnut oil
2 tart apples, cored and thinly sliced
2 teaspoons chopped fresh rosemary
Drizzle of maple syrup
Film a small skillet with the oil and set over medium heat. Add the apples and rosemary and sauce, turning often, until tender. Drizzle on the oil and serve as a side dish to chicken or pork.