Pennsylvania Apple Salad with Spiced Carrot Vinaigrette


Side & Salad Recipes



[Total: 0    Average: 0/5]

Yield: 4 servings

Difficulty Level: Easy

Source: Nicholas Martino, Executive Chef, The Mill Restaurant and Bar in Hershey, PA


Pennsylvania Apple Salad

6 oz. arugula
1 Pennsylvania Honeycrisp apple, sliced 1/4” thick
4 oz. bacon
8 oz. red grapes
1 Tbsp. olive oil
Salt and pepper to taste
1 red onion, julienned thin
4 oz. spiced carrot vinaigrette, recipe below
2 oz. Maytay blue cheese, crumbled

Spiced Carrot Vinaigrette

8 oz. carrots, steamed and shocked
1 cup white balsamic vinegar
¾ cup maple syrup
¼ Tbsp. ground coriander
¼ Tbsp. turmeric
¼ Tbsp. cinnamon
½ Tbsp. ground ginger
¼ tsp. ground nutmeg
1 tsp salt
2 ½ cups vegetable oil


For the salad:

Cut the slab bacon into a small dice and render until crispy to prepare bacon lardons. Toss the red seedless grapes in olive oil and season with salt and pepper. Roast at 400 degrees for 5 minutes or until soft.

For the vinaigrette:

Puree the vinegar, maple syrup, and carrots with a large stick blender. Add the remaining ingredients, except the oil, and blend. Add the oil slowly to emulsify until fully incorporated.

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