Today I was the very lucky recipient of a peck of Honey Crisp apples. My mother lives in North Carolina where they just had their annual apple festival, and she sent them
to me as a present because she knows they are my favorite apple to eat. My mom is the queen of
homemade apple dishes, and the absolute best applesauce on the planet comes from her kitchen.
My mom has never been much of an apple “snob.” She enjoys many different types of apples,
uses them for lots of creative dishes, and they never go to waste in her house since any that are
approaching the end of their apple lives end up in that heavenly apple sauce. So getting these apples,
my very favorite, from such a fan of all apples was extra special.
I sure hope you have had the chance to taste honey crisp apples – if you have, you know how
pretty they are on the outside, pale yellowish green with a blush of pink. And you know how crispy they
are when you bite into them (they practically snap off in your mouth!), and how they are so juicy the
liquid will run down your chin if you are not careful. But most of all, if you have had a honey crisp apple
you know that they do taste just like someone poured a few drops of honey into them to balance out
their slightly tart taste. Man, those are my favorite apples ever!
Almost any recipe using apples will benefit from honey crisp – or so I hear. I cannot bear to
cook any of my honey crisps so I tend to use them in fresh recipes only (my favorite fresh “recipe” being
to just chomp on them whole and eat them right down to the seeds!). I use other types of apples for
crisps and cobblers and oven or stovetop recipes. So in keeping with my no-cook rule for honey crisps,
here is a great green salad recipe using honey crisps. Enjoy, and I am so sorry but I cannot share my
mom’s best-on-the-planet apple sauce recipe!
Honey Crisp Apple Salad
For the dressing:
3 T White balsamic vinegar
3 T Balsamic Vinegar
1 teaspoon Fresh Thyme, Chopped
1 teaspoon Fresh Rosemary, chopped
½ teaspoon Shallots, Minced
½ teaspoon Garlic, Minced
½ teaspoon Sugar
½ teaspoon Kosher salt
¼ teaspoon Ground Black pepper
2 T Extra Virgin Olive oil
¾ c Canola Oil
Place all ingredients, except oils, in a medium size bowl. Mix with a wire whisk until combined. Slowly
drizzle in oil.
For the salad:
4 c baby greens
2 honey crisp apples
¼ c mixed dried fruit (craisins, raisins, golden raisins, figs, or a combination)
¼ c balsamic vinaigrette (above)
2 ounces semi soft Belgian cheese such as Pere Joseph or you may try Munster cheese
Chop the dried fruit coarsely and place them in a large bowl. Julienne the apples and add to the dried
fruit, add the baby greens and vinaigrette and toss until well coated. Divide salad evenly on to 4 plates
and topped with thin slices of cheese.
This is a very nice salad to serve with a golden trappist ale, if your diet allows. Enjoy!