Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields6 Servings
 3 medium Apples, cut vertically into 2 inch slices
 1 tbsp VSOP Organic Butter Extra Virgin Olive Oil
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Pecans
 2 tbsp Honey
 ½ cup VSOP Sherry Reserva Wine Vinegar
 1 small Jalapeno Pepper, seeded & diced
 ½ cup VSOP Extra Virgin Olive Oil
 4 sprigs Fresh Thyme, de-stemmed
 2 cups Arugula, washed & dried
 2 medium Bartlett Pear, or anjou, julienned
 ¼ cup Chevre (Goat Cheese), fresh
1

Season sliced apples with sea salt & pepper. Heat EVOO over medium heat in a heavy saute pan. Saute apples for three minutes per side.

2

Toast the pecans in a seperate saute pan until nicely brown and toasty. Add the honey and caramelize. Set aside.

3

Add the sherry reserva vinegar, jalapeno pepper & thyme leaves to the saute pan used for the apples. Reduce by half then remove from heat. Slowly drizzle in the EVOO, whisking to emulsify the dressing. Season with sea salt & pepper.

4

To serve, dress the greens with the warm vinaigrette. Plate the apples, pears and greens. Garnish with the chevre and the toasted caramelized pecans.

Ingredients

 3 medium Apples, cut vertically into 2 inch slices
 1 tbsp VSOP Organic Butter Extra Virgin Olive Oil
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Pecans
 2 tbsp Honey
 ½ cup VSOP Sherry Reserva Wine Vinegar
 1 small Jalapeno Pepper, seeded & diced
 ½ cup VSOP Extra Virgin Olive Oil
 4 sprigs Fresh Thyme, de-stemmed
 2 cups Arugula, washed & dried
 2 medium Bartlett Pear, or anjou, julienned
 ¼ cup Chevre (Goat Cheese), fresh

Directions

1

Season sliced apples with sea salt & pepper. Heat EVOO over medium heat in a heavy saute pan. Saute apples for three minutes per side.

2

Toast the pecans in a seperate saute pan until nicely brown and toasty. Add the honey and caramelize. Set aside.

3

Add the sherry reserva vinegar, jalapeno pepper & thyme leaves to the saute pan used for the apples. Reduce by half then remove from heat. Slowly drizzle in the EVOO, whisking to emulsify the dressing. Season with sea salt & pepper.

4

To serve, dress the greens with the warm vinaigrette. Plate the apples, pears and greens. Garnish with the chevre and the toasted caramelized pecans.

Roasted Apple, Pear & Pecan Salad

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