Il Fornello Roast Ontario Apple Salad Recipes

IL FORNELLO ROAST ONTARIO APPLE SALAD

Steps:

• BACO BALSAMIC GLAZE:.
• In small saucepan on medium heat, reduce the wint to 1/4 cup.
• Add Vinegar, onion, honey and bay leaf.
• Cook until liquid is reduced to 1/2 cup.
• Strain onions and bay leaf.
• Refrigerate in a squirt bottle until ready to use.
• Try to remove from fridge 1 hour before using.
• MAPLE VINAIGRETTE:.
• In small saucepan, reduce vinegar to 1/3 cup over medium heat.
• Stir in oil, sugar, salt, pepper and shallot.
• Refrigerate in a squirt bottle until ready to use.
• ROAST APPLE SALAD:.
• Cook bacon over medium heat until nearly crisp (about 80 % cooked).
• Drain on paper towels.
• Cut each slice in half.
• Core and peel apples and cut each into 4 thick rings. (Can't be done ahead).
• Season each with salt, pepper and nutmeg.
• Melt butter in a large skillet over medium high.
• Add apple rings.
• Drizzle each with 1 tsp honey.
• Cook 2 minutes per side, until golden.(If the heat isn't high enough, the apples will turn to mush).
• Transfer 4 apple rings to a baking sheet.
• Arrange 4 pieces of bacon on each apple slice, leaving the core area open.
• Top each with 1 tablespoons of cheddar.
• In the upper third of the oven, broil on high for 2 minutes.
• Top each ring with the remaining apple rings to make sandwiches.
• Divide spinach over centre of 4 plates.
• Top each with an apple sandwich stack.
• Drizzle Baco Balsamic Glaze around the rim of each plate (about 1 tsp or to taste).
• Drizzle Maple vinaigrette over each apple stack (also about 1 tsp or to taste).
• Refrigerate remaining glaze and vinaigrette for other uses.