Green Salad & NW Blackberries & Dressing

 

• Dressing:
•  1/3 cup extra virgin olive oil
•  1/4 cup sherry or red wine vinegar
•  1 tablespoon Worchestershire sauce
•  1/2 cup sugar
•  1 clove garlic, minced
•  1/8 teaspoon freshly ground black pepper
•  1/8 teaspoon dry mustard
•  1/8 teaspoon onion powder
• 
  

 Salad Base:

    Mixed Greens/Butter/Arugula (You Choose)

    Chives/Red Onion chopped (You Choose)

    Almonds/Macadamia Nuts/Hazelnuts (You Choose)

    Goat/Feta/Gorgonzola Cheese Crumbles (You Choose)

    Freshly picked Northwest Blackberry/Raspberry/Strawberry/Blueberry (You Choose)

Apples with Goat Cheese-Hazelnut Mousse

Serves 6     Start to finish: 20 minutes  from Edible Seattle September/October 2010

When it comes to appetizers, think beyond the baguette—for these little bites, slices of crisp, tart apple are topped with a mixture of goat cheese and toasted hazelnuts.

1/2 cup toasted hazelnuts

4 ounces chevre, room temperature

3 tablespoons heavy cream

Sea salt and freshly ground pepper

1 large tart apple

Finely chop nuts in the work bowl of a small food processor. Crumble the cheese into the bowl and add the cream and salt and pepper to taste, and process until smooth, scraping sides when necessary.

Just before serving, slice apples into small pieces and pipe or spoon a small amount of the cheese mixture onto each apple piece. Serve immediately.