Honeycrisp Apple Salad Stack Food

HONEYCRISP APPLE SALAD

Steps:

• To prepare the dressing: add all of the dressing ingredients up to and including the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended. (This makes about 1 cup of dressing, so you may have additional dressing left over which you can store in the fridge.)
• To prepare the apple salad: to a large bowl add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the spiced cider vinaigrette; add equal portions of the salad to bowls or plates (or onto a large serving platter) and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette.
• Serve as is, or garnish with a few additional candied walnuts.

SUNSET MAGAZINE'S SHAVED HONEYCRISP APPLE AND KALE SALAD

Steps:

• Whisk together oil, zest, and juice in a medium bowl. Add kale, cheese, and almonds, then toss to coat.
• Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or a knife. Add to salad and toss to coat. Season with salt, pepper, and *ichimi togarashi. Don't add the apples to the salad until *just* before serving to avoid them turning brown.
• *Found at Asian markets or you can make your own mixture. But if all else fails, sprinkle ground chili powder (chipotle, ancho, aleppo, etc.) for the ichimi togarashi.

HONEYCRISP APPLE SALAD STACK

Steps:

• In a large bowl, combine water and juice of one lemon. Thinly slice the apples, pears, and fennel and place the slices in the lemon-water immediately to prevent browning.
• To make the vinaigrette, whisk together the dressing ingredients.
• Drain the sliced fruits. Stack the sliced fruits, layering bleu cheese and arugula between the pieces. (Each stack should be about 3 layers high.).
• Garnish with arugula leaves. Drizzle vinaigrette over top. Salt and pepper to taste.