Stayman Apple Salad with Grayson Cheese and Hickory Smoked Bacon - The Local Palate

Name: Stayman Apple Salad with Grayson Cheese and Hickory Smoked Bacon - The Local Palate
Ingredients: 8-12 shallots, small; Butter; Salt and pepper to taste; 8 pieces hickory smoked bacon (I use Edwards Peppered Bacon); 6 ounces arugula, stems picked off, washed (I use Powhatan Field); 2 Stayman apples, cut into matchsticks, coated in a bit of lemon juice; Lemon-white balsamic vinaigrette (recipe follows); 4 quarter-inch slices Grayson cheese (I use Meadow Creek Dairy), about 1 ounce each, cut into triangles, Sorghum molasses for finishing (I use Compass Winds) Marigold petals for garnish; 10 lemons, juiced, White balsamic vinegar (same amount as lemon juice); 2 tablespoons Dijon mustard; ¼ cup honey (I use my own rooftop honey); 3 shallots, small; 1 clove garlic; Grapeseed oil (twice the amount of the lemon-vinegar mixture); ¼ cup fines herbes (chervil, chives, parsley, and tarragon)

thelocalpalate.com

In a 300-degree oven, slow roast the shallots with a bit of butter and salt and pepper for about 20 minutes until golden brown and soft. After roasting, julienn

View Original

Share this recipe:

Ingredients

8-12 shallots, small
Butter
Salt and pepper to taste
8 pieces hickory smoked bacon (I use Edwards Peppered Bacon)
6 ounces arugula, stems picked off, washed (I use Powhatan Field)
2 Stayman apples, cut into matchsticks, coated in a bit of lemon juice
Lemon-white balsamic vinaigrette (recipe follows)
4 quarter-inch slices Grayson cheese (I use Meadow Creek Dairy), about 1 ounce each, cut into triangles, Sorghum molasses for finishing (I use Compass Winds) Marigold petals for garnish
10 lemons, juiced, White balsamic vinegar (same amount as lemon juice)
2 tablespoons Dijon mustard
¼ cup honey (I use my own rooftop honey)
3 shallots, small
1 clove garlic
Grapeseed oil (twice the amount of the lemon-vinegar mixture)
¼ cup fines herbes (chervil, chives, parsley, and tarragon)