Caramelized Apple Vinaigrette Recipe 425

Steps:

• Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth. Serve over salad. Enjoy!

Steps:

• In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface. Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally. Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.

Steps:

• For the Vinaigrette:.
• Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup.
• Place reduce orange juice, vinegar, onion, jalapeno and ancho chili powdeer in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified.
• Add honey and the salt and pepper to taste.
• For the Apple Salad:.
• Heat 3/4 cup of the spicy Orange vinaigrette in a medium saute pan, over medium high heat. Add the apples, cut-side down and saute until golden brown. Turn over and saute until just cooked trough, 1 to 2 minutes.
• Place the water cress and fresee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinagirettte, season with salt and pepper and divide among 4 plates.
• Arrange 2 apple quarters on each plate, garanish with walnuts and feta cheese and drizzle with some of the remaining vinaigrette.

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.