4 Thursday, January 8, 2015
NEW
2015
Coastal View News • Carpinteria, California
YEAR YOU
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Leanna Doyle is a certified Integrative Nutrition Health Coach with over 25 years experience in personal and small group instruction in Pilates and Yoga
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from provence to the pacific PASCALE BEALE
An apple a day
When I was little, maybe 5 or 6, my father once handed me a piece of toast with some honey and cheese on it. I was a little skeptical. Cheese and honey? “Just try it,” he said. I took a tentative bite and discovered a delicious treat. I have been eating it ever since. I’ve tried different jams, preserves and flavors of honey with a variety of hard cheeses. One of my favorite combinations is fig preserve with the nutty flavored Manchego cheese. They work together well in the same way as apples and cheese. In fact apples, cheese and salads may be one of my preferred amalgamations. At this time of year, after the excesses of the holidays, I think many of us opt for lighter fare yet still crave some delectable treats. These salads are perfect for that as they combine great, healthy ingredients but do not skimp on flavor and texture. Bon appetit for 2015!
Salad with glazed apples and goat cheese
I love making salads with a warm ingredient in them, particularly when there is cheese. In this case, it’s warm, glazed apples. When you toss the salad, the cheese melts a little and mixes with the vinaigrette. It’s really scrumptious.
Ingredients
4 Granny Smith apples, peeled, cored and cut into thin slices 2 Tablespoons butter 1 Tablespoon light brown sugar 6-8 ounces mixed field greens, preferably with arugula in the mix 1 Tablespoon fresh dill, finely chopped 1 Tablespoon fresh basil, finely chopped 1 Tablespoon fresh chives, finely chopped 1 Tablespoon fresh Italian parsley, finely chopped 3 Tablespoons olive oil A good aged red wine vinegar or sherry vinegar of your choice 1 Tablespoon Dijon mustard Salt and black pepper to taste 5 ounces goat cheese
Process
Melt the butter in a large skillet placed over medium heat. When the butter is foaming, toss in the apple slices and sauté until golden brown. Sprinkle the sugar over the apples and cook for a few more minutes until the sugar and butter become syrupy and almost caramel like. Remove the pan from the heat, leaving the apples in the pan until ready to serve.
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Place the serving utensils in the bowl over the vinaigrette; then place all the chopped herbs and mixed greens on top of the utensils. Do not let any of the greens sit in the vinaigrette. Crumble the goat cheese into the bowl and add the glazed apples. When you are ready to serve the salad, toss it gently so that everything is combined. Recipe serves eight people.
Pascale Beale grew up in England and France surrounded by a family that is passionate about food, wine and the arts. In 1999 she opened Montecito Country Kitchen, a Mediterraneanstyle cooking school based in Santa Barbara. Her company continues to expand and has launched a new product line of culinary herbs, spices salts and oils and cookware. Pascale’s new cookbook, “A Menu for all Seasons – Autumn” was released this year by Olive Tree Publishing. More information about the cooking school, products and cookbooks is available at www.pascaleskitchen.com.
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Place one rounded tablespoon of mustard in the bottom of a salad bowl. Slowly drizzle in the olive oil and whisk
just until the vinaigrette resembles the consistency of a light mayonnaise. If too much olive oil is added the vinaigrette will separate. Stir in one tablespoon of vinegar and whisk until the vinaigrette is homogeneous. Add a pinch of salt and pepper to taste.
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