Apples in your glass and apples on your plate. Longdrop Cider Co. in Boise, Idaho, makes an aromatic, semi-dry cider called Over Yonder, featuring Idaho-grown Jonathan apples. Its fruit comes through well enough to play up the sweet-tart apple slivers in this crunchy fall salad from fellow Boise artisan Àlavita, while the overall dryness suits the richness of cheese and pancetta.
Endive and Apple Salad with Honey Vinaigrette
Recipe courtesy of Àlavita
Serves 4
¼ cup sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
¼ teaspoon salt
1 ¼ cups olive oil
4 heads endive, julienned
1 Pink Lady apple, julienned
1 cup toasted hazelnuts
12 slices pancetta or 8 slices bacon, cooked until crisp
½ cup (4 ounces) Gorgonzola
Salt and pepper, to taste
1 ounce microgreens, for garnish (optional)
Combine the vinegar, honey, mustard and salt in a small bowl and whisk together. Slowly add the olive oil, whisking constantly. Once mixed, set the dressing aside.
In a large bowl, toss together the endive, apple, hazelnuts and crisp pancetta. Gently mix in the Gorgonzola, then drizzle on the salad dressing to your preference. Taste and add salt and pepper if needed. Divide between four salad plates, or spoon into additional endive leafs for salad boats, and sprinkle the microgreens on top before serving.
