July 05 2010
By Sous Chef Benjamin Nadolny
Suggested Pairing: next: Washington Riesling
Serves 2
Ingredients
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- 2 cups Watercress
- 1 oz Roquefort Cheese
- 1 ea Granny Smith Apple, sliced
- 1 Tb Cognac Vinegar
- 3 Tb Olive oil
- 1 Tb Hazelnuts, chopped
- 2 tsp Parsley, chopped
- Salt and pepper
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Preparation
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In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Gently stir the Roquefort into the dressing. Add the watercress. Place on plate and top with apples. Enjoy
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Optional Enhancement: Caramelized Apples
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Peel and quarter the apple. Heat a small sauté pan. Sprinkle the apples with a touch of sugar and place in hot pan. Move apples around in pan until caramelized. Let cool and slice.
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Find out what it’s all about with the next: Riesling sale
Non-members: $10 Bottle | $90 Case | $80 Multi Case
Club members: $9 Bottle | $85 Case | $75 Multi Case
Call or email to order: 800-884-441, ext. 102
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did you roast or saute the apple slices? they do not look like fresh sliced…
did you roast or saute the apple slices? they do not look like fresh sliced…
Beverly, thanks for bringing this to our attention. The recipe works fine with fresh apples, but in the photo they are caramelized. Peel & quarter an apple. Heat small sauté pan. Sprinkle apples with a touch of sugar and place in the pan. Move the apples around in the pan until they are caramelized. Let them cool and slice. I will update the recipe to reflect these optional steps.
Beverly, thanks for bringing this to our attention. The recipe works fine with fresh apples, but in the photo they are caramelized. Peel & quarter an apple. Heat small sautu00e9 pan. Sprinkle apples with a touch of sugar and place in the pan. Move the apples around in the pan until they are caramelized. Let them cool and slice. I will update the recipe to reflect these optional steps.