Farm to Fork: Apples addthis
Farm to Fork: Apples
Chef Sharon Vaknin chooses one of the popular pieces of produce in the world to create two distinctive dishes. Everyone loves apple pie, but how about endive boats with caramelized apples and pancetta? Or perhaps an apple, fennel and celery salad.

Apple, Fennel, & Celery Salad Recipe
Apple, Fennel, & Celery Salad Recipe

2 Pink lady apples (or other firm, crunchy apple), julienned
1 Fennel bulb, thinly sliced
2 Celery stalks, thinly sliced
¼ cup Almonds, sliced
4 tbsp Dried cranberries
2 tsp Sumac

For the dressing:
¼ cup Greek yogurt
4 tbsp Champagne vinegar
2 tbsp fresh Lemon juice
2 tbsp extra virgin olive oil
2 tbsp honey
4 tbsp Tarragon, chopped
4 tbsp fresh Mint, chopped
2 tsp Cinnamon
Salt, pepper

In a large bowl, whisk together all dressing ingredients. Add in apples, fennel, celery, almonds, and dried cranberries. Toss to combine. Before serving, sprinkle with sumac. Salad can be mixed together several hours in advance.


Endive Boats with Sauteed Apple & Bacon Recipe
Endive Boats with Sauteed Apple & Bacon

Endive, belgian, leaves separated
2 large tart apples, cubed
1 red apple, julienne
¼ cup butter
2 tsp cornstarch
½ cup cold water
½ cup brown sugar

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring
constantly, until apples are almost tender, about 6 to 7 minutes.

2. Dissolve cornstarch in water;; add to skillet. Stir in brown sugar and cinnamon. Boil for 2
minutes, stirring occasionally. Remove from heat.

3. Heat a medium skillet over medium-­high heat. Add diced pancetta to pan and fry until crisp. Transfer to paper towel-­lined plate to drain.

4. To assemble boats, spoon apple mixture into boat, top with a teaspoon of pancetta, and
garnish with a few julienned slices of fresh apple.



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