Name: Cider Vinegar and Honey Roasted Apple Salad
Yield: 2-4
Ingredients: 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; Olive oil; Honey; Salt; Peperoncino (or other chili flakes); Coquelicot spice

I love vinegars and I am so excited to have ours made with the Luberon spice. This recipe highlights the beauty of this vinegar and I am sure it will become a house favorite in your home as well.

Cider Vinegar and Honey Roasted Apple Salad

Lior Lev Sercarz

Servings/Yield

2-4

Ingredients

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
Olive oil
Honey
Salt
Peperoncino (or other chili flakes)
Coquelicot spice

Directions

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.