Spinach salad with "Noix de Grenoble", old cheddar cheese and apples. Red onions and ice cider vinaigrette.
Recipe created by Executive Chef Sebastien Landry, Resto-Relax Mont Sainte-Anne.
1 red onion
3 tablespoons of sugar
1 teaspoon of Dijon mustard
1 tablespoon of poppy seeds
20 ml of unpasteurized cider vinegar
50 ml of Petit Frisson ice cider
cup of vegetable oil
* salt and pepper
Salad 2 servings:
170 gr of spinach
slices of red onion
1 diced apple
40 gr of "Noix de Grenoble" whole
80 gr of old cheddar cheese, 3 or 5 years
Toss in the food processor equipped with the blade all the vinaigrette ingredients except the oil and start it. Pour the oil in gradually. Add the vinaigrette to the salad.
Enjoy with a cool glass of Petit Pomme Tranquil!
Petit Frisson (ice cider) # SAQ : 10320972
Petit Pomme Tranquil # SAQ : 10234151
A smal tip to complement the meat : peel and slice apples, heat the butter in a pan until foam appears and brown each side as for roasted potatoes.
Add one or two spoons of cider vinegar in the beans and lentils during cooking to make them easier to digest.
Cider vinegar add the nutritive value of sauces, soups and stews.
At home, store the apples in a cool and moist space (between 0°C and 4°C). Apples kept at room temperature ripe 10 times faster than those kept in the refrigerator.
You can also freeze them: cut them in cubes or quarters, but do not freeze them whole.