Cider Vinegar and Honey Roasted Apple Salad

Author

Lior Lev Sercarz

Servings

2-4

Category

Salad

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

1. 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.
2. 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.
3. 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. 
4. Spread the crumbled feta on a large serving plate and top with the roasted apples. Place the hard boiled eggs on the plate.
5. In a bowl toss the romaine leaves with the cider Coquelicot dressing and add to the plate. Sprinkle the chopped hazelnuts and serve.