Apple Carpaccio with Arugula and Blue Cheese
Equipment
- 1 large circular platter
Ingredients
- 1 ½ tablespoon apple cider vinegar
- 3 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground pepper
- 3 medium size Gala apples **do NOT peel the apple. remove stem then slice apples in half from the top and right down the center of the apple. carefully slice with mandolin ⅛" thick. discard any seeds.**
- 3 cups arugula
- 2 heads radicchio peel and discard the first outer layer and use the freshest looking leaves. rinse and pat dry.
- ½ cup blue cheese or gorgonzola crumbled
- ⅓ cup cranberries
- ¼ cup crushed candied walnuts or pecans
- 1 lemon juiced
Instructions
- Whisk together the vinegar, olive oil, salt, and pepper in a small bowl and set aside.
- Squeeze out juice from one lemon into a medium size bowl.
- Place the radicchio leaves on the outer edges of a large platter.
- Slice each apple ** see notes on how to slice above** then immediately dip into the lemon juice. Shake off any excess juice.
- Place the apples starting on the inner edges of the radicchio, and layer towards the center of the platter.
- Next layer the arugula in the center of the apple carpaccio.
- Sprinkle with the blue cheese, cranberries, walnuts. Don't be afraid to add more if you like.
- Spoon the the vinaigrette over the entire dish.
- Serve immediately or refrigerate for up to 30 minutes prior to serving.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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