Roasted Apple Salad
Lior Lev Sercarz
1 apple (Fuji or Honey crisp will work great), cut in 8 wedges, core removed
1 small head of romaine lettuce, washed and dried
1 cup crumbled feta cheese (preferably Bulgarian)
1/2 cup chopped toasted hazelnuts
3 hard boiled eggs, cut in quarters
Apple cider vinegar
Peperoncino (or other chili flakes)
In a pan warm a bit of olive oil and cook the apples on medium high heat for about 2 minutes. Drizzle about 2 tablespoons of honey over and flip the apples.
Continue cooking for about 5 minutes while turning the apples on both sides to obtain a nice caramelization. Pour a 1/4 cup of cider vinegar into the pan and keep cooking while coating the apples with the pan syrup.
Remove the glazed apples from the pan and set aside. In a bowl whisk 1 tablespoon of cider vinegar with 2 tablespoons of olive oil. Season with salt, peperoncino and 2 teaspoons of Coquelicot spice.
Spread the crumbled feta on a large serving plate and top with the roasted apples. Place the hard boiled eggs on the plate.
In a bowl toss the romaine leaves with the cider Coquelicot dressing and add to the plate. Sprinkle the chopped hazelnuts and serve.
Variations & Ideas:
• Replace the apples with pears and the hazelnuts with toasted walnuts
• Substitute the feta with blue cheese
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