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Recipes from Vermont

October 17, 2011

Not so long ago I celebrated my birthday.  Not just any birthday, this one rolled me into a new decade.  Our good friends Barry and Ciel couldn’t be here to celebrate with us but sent along a regional cookbook called Recipes from Vermont.  They enjoy their weekends in Vermont at this beautiful home that they designed themselves.

Each recipe in the book  is accompanied by beautiful pictures and stories from farmers, chefs and food producers who created and/or serve the dish.  I’ve dog-eared many of the recipes to make in the coming months but the first one I made, Field Greens with Candied Apples, Roasted Walnuts and Apple Vinaigrette, is from Champlain Orchards and it’s become my new favorite salad. It’s great for fall, with the apples and gorgonzola playing off each other perfectly but I bet I’ll enjoy it all year long.  The only change I made to the original recipe was to substitute olive oil for the walnut oil called for in the dressing.  I can just imagine sitting on Barry and Ciel’s deck overlooking the lake and enjoying this salad.

Field Greens with Candied Apples, Roasted Walnuts and Apple Vinaigrette
slightly adapted from Recipes from Vermont
6 – 8 servings

Apple Vinaigrette
1/2 cup cider
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 tbsp minced fresh chives
salt and pepper to taste

Bring cider to a boil in a saucepan over medium heat, lower heat and simmer for 10 minutes.  Remove from heat and cool completely.  Add remaining ingredients and whisk or shake to combine.

Candied Apples
1 tbsp
2 tbsp extra virgin olive oil
3 crisp apples, such as Cortland, peeled, halved, cored and cut lengthwise into 1/8″ thick slices

Melt sugar in a heavy skillet over medium heat, stirring often until it just brings to melt and turn golden.  Carefully add the oil and then the apples.  Saute the apples stirring constantly, until they are slightly soft but still crisp.  Remove from pan and set aside until ready to use.

Salad
12 oz field greens
1 cup Gorgonzola cheese
1 cup roasted walnuts, chopped

Drizzle greens with vinaigrette and toss to lightly coat.  Arrange greens on plates, top with apple slices, chopped walnuts and Gorgonzola cheese.

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2 Comments leave one →
  1. Ciel permalink
    October 29, 2011 8:08 pm

    Hi Maureen! Sorry it took me so long to get back to you! Your site is awesome and I am glad you are enjoying the recipes! You have to come up and we’ll let you do all the cooking! 🙂

  2. Barry permalink
    October 18, 2011 5:57 am

    Well, Mike said it had a “Setterstrom flair” but I didn’t expect this! You even got the LadyLander in the picture. This is pretty cool stuff Mo, keep it up and don’t forget us little people once your doing the talk show circuit.

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