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Hearts of Romaine with Apple Cider Vinaigrette

Hearts of Romaine with Apple Cider Vinaigrette comes together with Stilton Cheese Cut In Wedges, Organic Apple Juice Reduced By Half, Organic Apple Cider Vinegar, Fresh Garlic Chopped, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 oz
• 1/4 cup
• 1/4 cup
• 1 tsp
• 1/2 cup

Method (preview)

1. 1

   Clean the romaine by dunking in ice water.

2. 2

   Cut off stem end and use only the tender inner leaves.

3. 3

   Cut the Stilton into 1 ounce wedges, or crumble.

4. 4

   Toast the hazelnuts in a 300 degrees F. until golden brown.

5. 5

   Break up slightly or chop lightly.

6. 6

   Cut apple wedges in thick slices and toss with a little olive oil seasoned with salt and freshly ground black pepper.

7. 7

   Roast the apple slices in a 350 F. degree oven until warm, but still firm (about 20-30 minutes).

8. 8

   Place the apple juice, vinegar, dry mustard, chutney and the chopped garlic in a food processor.

9. 9

   Process until smooth.

10. 10

    Add the olive oil very, very slowly until incorporated (Add slowly to avoid having the vinaigrette break).

11. 11

    Fold the chopped herbs in at the last minute.

12. 12

    Season to taste with salt and freshly ground black pepper.