Tag: cow
Cheesy Bacon Potato Nests
Potatoes…yum.
Bacon…yes, please.
Cheese… hell yeah.
These cheesy potato nests are a yummy riff on a French Reblochon Tartiflette – a rich gratin dish from the Savoie region of France. The dish is made with sliced potatoes, onions, lardons, a big glug of white wine, and then topped with an entire wheel of Reblochon cheese before it is baked in the oven.
The name “Reblochon” comes from way back in history when farmers would get taxed on the amount of milk their herds would produce. They would wait until the tax collectors had counted their yield, then go back and milk their cows again. The second milking was much richer and creamier and made cheese which was equally as rich and creamy. True raw Reblochon from France isn’t available in the United States, but there are US creameries making washed-rind cow’s milk cheese in a very similar style.
Sawtooth from Cascadia Creamery was tasting particularly amazing when this batch of potato nests were made, but any soft washed-rind cheese would work in this recipe – Oma, Taleggio, Mont. St. Francis, Muenster, or Raclette. The pungentness of the cheese does reduce a bit in the recipe, so don’t worry too much if the wedge you picked up is a real stinker. Using the entire wedge (rind included!!) adds a funkiness that makes these potatoes addicting.
Traditionally, a Reblochon Tartiflette would use a white wine from the Savoie region. Essay Chenin Blanc is a great (non-French) option to use in this recipe and to drink alongside. No matter what you get, use something you would enjoy drinking also. The recipe only calls for less than a glass, so get something you like to drink.
These cheesy bacon potato nests are a great side to serve at brunch, at a spring holiday meal or just alongside a light green salad. Let them cool a bit in the pan before you start to remove them, so they have a better chance of holding together on a plate.
Cheesy Bacon Potato Nests
Makes 12 muffin-sized nests
- 1 small onion
- 7 oz slab bacon
- 1 bay leaf
- 3 ½ oz. dry white wine
- 1 pound waxy potatoes (ex. Red Bliss, Fingerlings or New Potatoes)
- 9 oz. washed rind cheese (.6 pound wedge)
- Salt and black pepper
- Pan spray
Preheat oven to 350°F and spray a standard muffin tin with pan spray.
Peel and dice the onion into small pieces. Slice the bacon in lardons. Add onions, bacon and bay leaf into a skillet over medium heat and cook until the bacon is beginning to crisp and the onions are tender, 8-10 minutes.
Pour in the wine and cook until almost all the liquid is evaporated, around 3-5 additional minutes.
Using the julienne blade on a mandoline (or carefully by hand,) slice the potatoes into matchsticks. Stir into the onion, bacon and wine mixture and remove from heat.
Cut the cheese into bite-sized pieces and gently stir into the potato mixture. Evenly portion into the muffin tins and place in preheated oven for 15-20 minutes until bubbly and golden brown.
Let cool slightly in the pan and serve warm.
Aperitivo Cocktail Meatballs
While it feels very Mad Men-esque to serve tiny meatballs in a sweet jelly sauce, they are still a pretty damn good party food.
This takes a slight departure from the traditional grape jelly and ketchup mixture by using Wildly Delicious Beet and Red Onion Marmalade to achieve that same sticky sweet and sourness.
The Aperitivo twist on these meatballs is using mortadella. The yummy Italian bologna makes the meatballs moist and tender and adds a unique peppery flavor. These meatballs would also be great with pasta and tomato sauce, in a meatball sub or on a platter with a bright and acidic salsa verde dipping sauce
Using a tablespoon to measure the meatballs, this recipe makes about 30. If you’d like them smaller than a golf ball, use ½ tablespoon to scoop out the meatballs. Or if you have a very hungry crowd, this recipe can easily be doubled, or tripled.
Aperitivo cocktail meatballs
1 garlic clove- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tbsp olive oil
- 1 cup Panko breadcrumbs
- ¼ cup grated Parmesan
- 1 – 1 ¼ lbs ground pork
- ½ lbs thinly sliced mortadella
- 1 jar Wildly Delicious Beet and Red Onion Marmalade
- 1 12 oz. bottle Heinz Chili Sauce
Preheat the oven to 400°F.
Grate the garlic clove into a large bowl. Crack the egg in the bowl, add the salt, pepper and olive oil then whisk to combine.
Finely chop the mortadella slices and add to the bowl along with the Panko breadcrumbs, Parmesan and the ground pork. Mix everything together with your hands until all the ingredients are combined.
Before you roll out the meatballs, form a small tester patty and cook in a skillet for a few minutes. Taste and adjust the seasoning if needed. The mortadella is quite salty, so you might not need to add any additional salt. After adjusting the seasoning, form all the meatballs.
Using a tablespoon to scoop the meat, form golf ball sized balls and place on an oiled rimmed baking sheet, about an inch apart. Bake for 16 minutes, shaking the pan halfway through.
While the meatballs are cooking, add the jar of marmalade and chili sauce to a crockpot. Fill the empty chili sauce jar halfway with water and shake to remove all sauce from the sides of the jar. Pour into the crockpot and stir to combine. Turn on the crockpot to HIGH to warm sauce.
Once the meatballs are cooked, add to the crockpot and gently fold into the sauce. Let the meatballs rest in the sauce for 30 minutes for the sauce to thicken and the flavors to meld together.
Keep the crockpot on low and serve with toothpicks.
Labneh and Sardine Dip
Fact – everyone should eat more tinned fish. They are packed with flavor, nutrients and come in beautiful little packages. They are also extremely versatile – delicious enough to eat on their own with some crusty bread or a killer ingredient to use in cooking.
Aperitivo has been apart of the tinned fish movement since opening, and the shelves continue to house high-quality and unique conservas from around the world.
This dip is the perfect way to get to know a familiar, but often overlooked fish, the sardine. Matiz Sardines with Lemon have a bright acidity that balances out the richness of the labneh.
If you haven’t tried the Brush Creek Creamery Marinated Labneh, this is your chance! Labneh is strained yogurt, very common in Middle Eastern and Mediterranean cuisines. Brush Creek’s is spiced with garlic, parsley and salt, then marinated in olive oil, peppercorns and chiles. You won’t need the entire jar for this recipe, so spread the leftovers on toasted pitas or dollop on roasted veggies.
Labneh and Sardine Dip
- ⅓ cup marinated labneh- about ⅔ of the jar
- ¼ cup sour cream or creme fraiche
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice, plus more to taste
- 2 teaspoons Mama Lil’s Peppers, more if you like it spicy
- 1 tin Matiz Sardines with Lemon
- 1 Tablespoon chopped parsley
- Salt and pepper
- Parsley, lemon zest and oil from labneh, for garnish
- Belgian endive and Rustic Bakery crackers, for serving
In a medium bowl, whisk together the sour cream, labneh, lemon zest and juice and the chopped Mama Lil’s
Open the tin of sardines. Gently pull apart the fillets and pull out the skeleton that runs down the middle. Flake apart and add to the bowl. Add the chopped parsley and stir to combine.
Taste and add salt and pepper. Transfer to a serving bowl and garnish with parsley, lemon zest and drizzle with oil from the labneh. Serve with endive and crackers.
Cheese, Honey and Jam Ice Cream
Yes, this is a thing. This insanely delicious, and truly customizable dessert is the next big thing that you should make. Like now.
Quark is a new addition to the Aperitivo cheese case. It is a mild, slightly tangy and creamy European-style fresh cheese that is similar to old-fashioned cream cheese. It’s like Greek yogurt and cream cheese had a baby. It comes from the amazing people at Vermont Creamery, and we are excited to be able to offer it to you.
While Quark can be used in a multitude of sweet and savory applications – think; stirred into soup, topped on granola, mixed in mashed potatoes – in this recipe, it’s folded with whipped cream, honey and a sweet jam, then frozen.
It would hard-pressed to say that any jam wouldn’t be delicious in this recipe. Sweet pepper, tomato jalapeño or Kalamata fig wouldn’t be first on the list, but who knows. They could work! No matter which jam you choose, 2-6 ounces would be enough to use.
The honey in this recipe is more than just acting as the sweetener. The Italian Cherry Blossom honey adds a floral complexity to the dessert that gives it a depth that is unmatched by commercial honey. If the honey is a bit crystallized, place the entire jar in a large bowl and fill with hot water. Let the jar sit in the water for a few minutes to gently warm up.
Cheese, Honey and Jam Ice Cream
- 1 cup heavy whipping cream
- ½ cup Ritrovo Selections Italian Cherry Blossom honey
- 1 (8-oz.) container Vermont Creamery Quark
- 1 small jar Eat This! Spiced Caramel Pear Jam or a few ounces of any other sweet jam
- Kosher salt
- Crunchy salt, optional
Spray a 9×4 loaf pan with cooking spray and lay in a large piece of plastic wrap.
Pour heavy cream in a large bowl – Cold bowls and cold cream make whipping easier! Whip the cream using a handheld beater, a stand mixer with a whisk attachment or a whisk and good ole elbow grease. Whip until you see stiff peaks.
To that bowl, gently fold in the Quark. Once combined, fold in the honey and Spiced Caramel Pear jam and a pinch of salt, leaving streaks of honey and jam throughout.
Transfer the mixture into the prepared loaf pan and place in the freezer. Freeze for 2-3 hours.
Scoop into bowls and serve. Sprinkle with crunchy salt if desired.
*This can be made one-week ahead. Tightly cover and let thaw in the refrigerator for 10-15 minutes before serving.
Truffle Carbonara Nachos
Who says nachos can’t be fancy?
Herby chips? Fancy.
Egg yolks? Fancy.
Pancetta? Fancy.
Truffle? Fancy.
If you are feeling extra fancy, topping the nachos with caviar would send them over the edge of fanciness.
These decadent nachos are drizzled with an eggy sauce that combines the simple techniques of hollandaise and carbonara. If you need to make these nachos vegetarian, omit the pancetta and use two tablespoons of extra hot water instead.
Truffle Carbonara Nachos
- 1 bag Torres Mediterranean Herbs chips
- 0.25 pound piece of La Quercia pancetta
- 0.4 – 0.5 pound piece Jumi Truffle Raclette
- 2 eggs, yolks separated, whites discarded
- ¼ cup Parmesan – grated on a microplane
- Black pepper
- Chives
Prepare the nacho pan. Spread chips in an even layer onto a sheet pan or casserole dish. Preheat oven to 350℉.
Dice pancetta into ¼ in. cubes. Place into a small sauté pan over medium heat. Let the pancetta render out some fat and get crispy, about 5 minutes. Use a slotted spoon to scoop out the pancetta and pour 1 tablespoon of the rendered fat into a bowl or cup with a pour spout. Set aside.
Remove the rind from the cheese and grate using the large holes on a box grater. Sprinkle over the chips and place in the oven until the cheese is melted, about 7-8 minutes.
In a small bowl, whisk the two egg yolks and the grated Parmesan cheese. While whisking, slowly stream in the rendered pancetta fat until emulsified and no streaks of fat remain. If you’d like the sauce to be thinner, stream in a tablespoon of hot water as well. (If making nachos without the pancetta, slowly stream in two tablespoons of hot water.)
Remove the nachos from the oven. Sprinkle crispy pancetta over the chips and drizzle on the carbonara sauce. Garnish with black pepper and chopped chives.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Tinned fish is one of the hidden gems on the Aperitivo shelves, and we are always ready for more excuses to eat them.
This dish has a similar comfort factor as a tuna noodle casserole – rich and creamy rice with a firm and mild fish, topped with a bright and crunchy herb mixture. Cole’s Wild Mackerel in Piri-Piri Sauce is a great fish for this recipe, but feel free to swap it with another firm tinned fish.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Serves 2 as a main dish – 4 as a side.
- 1 8 oz. package Spanish Yellow Rice
- 0.5 – 0.6 pound Saffron Raclette
- 1 tin Cole’s Wild Mackerel in Piri-Piri Sauce – 4 fillets
- 1 garlic clove
- 1 anchovy fillet
- 1 teaspoon coriander seeds
- ½ tablespoon olive oil
- 1/4 cup Panko breadcrumbs
- 1/4 cup parsley, chopped
- 1 tablespoon lemon zest
- Pinch red pepper flakes
Cook the rice according to the package instructions.
Remove the rind from the cheese and grate on a large hole box grater. Once rice is cooked, remove from heat and fold in the cheese. Keep warm.
Finely mince the garlic clove and anchovy fillet. Pile the chopped garlic and anchovy on one side of the cutting board. Tilt the knife at a 30-degree angle to the board and drag it over the garlic-anchovy mixture, scraping it across the surface of the board. Pile up the mixture again, sprinkle lightly with salt, and scrape again. Repeat until the mixture is a smooth paste and add to a small mixing bowl.
In a large skillet, toast coriander seeds over medium heat until fragrant, about 4 minutes. Remove and crush seeds using your favorite method (mortar and pestle, back of a skillet, etc.) and add to the bowl with the garlic-anchovy paste.
Drizzle about a half a tablespoon of olive oil in the same skillet and toast the Panko breadcrumbs until golden brown, about 5 minutes. Add to mixing bowl, along with the lemon zest, chopped parsley and red pepper flakes. Stir together and drizzle with olive oil to slightly moisten.
Divide cheesy rice among serving plates. Remove mackerel fillets from the tin and divide evenly among the plates. Sprinkle with the crunchy gremolata and serve with a bright and crisp white wine.
Suggested wine pairing – Nortica Alvarinho from northern Portugal
“Paella” Nachos
The goal behind the creation of all Aperitivo Nachos is to make a delicious and flavorful snack or meal, with minimal ingredients and minimal effort. They are a quick and easy dish to bring to a party, or make for yourself after a long day.
These nachos are inspired by the flavors of Spanish Paella. Saffron-infused raclette gets melted over tender and flaky Spanish tortas pieces, all topped with stuffed calamari and a piquillo lemon aioli. While this version of nachos does call for making a simple aioli, it is worth the small effort. It might be the best part of the nachos.
“Paella” Nachos
Makes 1 medium sheet pan worth of nachos
Aioli
- ¼ cup Hellman’s Mayonnaise
- 1 Matiz piquillo pepper, finely diced
- 1 small garlic clove, grated on a microplane
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper
Nacho Assembly
- 1 package Matiz Tortas de Aceite
- 0.4 – 0.5 pounds Jumi Saffron Raclette
- ½ green or red pepper, thinly sliced
- 1 package Cole’s Stuffed Calamari
- Chopped parsley
- Lemon wedges for garnish
To make the aioli, mix all the ingredients together and season with salt and pepper to taste. Set aside until nachos are ready.
Preheat oven to 350℉ and line a medium sheet pan with aluminum foil.
Gently break the tortas into pieces (roughly the same size as tortilla chips) and scatter on the lined sheet pan. Remove the rind from the cheese. Using the large holes on a box grater, shred the cheese and scatter on top of the torta pieces. Place the sliced peppers over the cheese and set in the oven. Bake for 5-6 minutes until the cheese is melted.
In the meantime, slice each stuffed calamari into thin rounds.
Remove the pan from the oven and scatter the calamari over the melted cheese and peppers. Drizzle some of the leftover oil from the tin over the nachos and set back in the oven for an additional 1 minute.
Remove the nachos from the oven. Sprinkle on chopped parsley and small dollops of the aioli and serve.
‘Nduja and Butternut Squash Ravioli with Maple Brown Butter and Crispy Speck
Butternut squash ravioli with brown butter and sage seems to appear on almost every fall menu, and for good reason – it’s delicious. This ubiquitous fall classic gets an Aperitivo twist by incorporating ‘nduja, maple butter and speck.
We’ve been using every excuse to eat all the Ploughgate Creamery cultured butter as we can. It is rich and tangy, and the maple version adds a subtle sweetness and smokiness to the sauce for this pasta.
The pasta element in this dish takes the (genius) technique from pasta artist Linda Miller Nicholson, who makes beautiful pasta by blending colorful ingredients with the eggs before making the dough. The ‘nduja adds a beautiful orange hue to the dough and is also incorporated in the filling. If making pasta dough from scratch isn’t your thing, don’t worry! Just make the ‘nduja-spiked squash filling and use store-bought wonton wrappers as the ravioli dough.
If you’ve ever purchased a butternut squash, you know that two are rarely the same size. You may need to adjust the filling ingredients based on the size of your squash. And if you’ve ever made ravioli before, you know that you almost always have leftover filling. But don’t toss out that tasty mixture. Thin it out with stock and make soup, stir into mac and cheese or spread on corn tortillas with black beans and cheese for autumn enchiladas.
‘Nduja and Butternut Squash Ravioli with Maple Brown Butter and Crispy Speck
Serves 4
PASTA DOUGH
- 3 tablespoons ‘nduja
- 3 large eggs
- 1 tablespoon hot water
- 2 cups plus 2 tablespoons “00” flour
- Cornmeal or semolina flour, for dusting
FILLING
- 1 small butternut squash, sliced in half, lengthwise
- 3 cloves garlic, unpeeled
- ½ cup hand labeled ricotta, drained
- 2 – 3 tablespoons ‘nduja, room temperature
- 1 teaspoon lemon zest
- ¼ cup grated Parmigiano Reggiano
- 1 tablespoon olive oil
- Salt and pepper
ASSEMBLY
- ¼ cup walnuts
- 6 large slices La Querica Speck
- 6 tablespoons Ploughgate Maple Butter
- 1 cup starchy pasta water
- ¼ cup parsley, chopped
- Salt, pepper and more Parm to season/garnish
Pasta Dough Instructions
Blend the ‘nduja, eggs and hot water in a blender until smooth, then pour into a bowl of a stand mixer. Add the flour and mix with a paddle attachment until dough comes together. Remove from bowl onto a floured surface and knead until the dough is elastic and silky, about 3 minutes. Set in a clean bowl, cover with plastic wrap and let rest for at least 30 minutes at room temperature. (If using at later date, dough will keep wrapped in the fridge for up to 3 days.)
Divide the ball of dough into 4 pieces, keeping the pieces covered when not in use. Using a pasta roller or attachment on it’s thickest setting, pass one of the pieces of dough through the machine. Fold the dough sheet into thirds (like folding a letter for an envelope) and pass through the machine again. Repeat 2-3 more times.
Adjust the machine to the next thinnest setting and pass dough sheet through. Continue to reduce the thickness and pass the dough through until the desired thickness is achieved (setting 4 or 5 on a KitchenAid stand mixer pasta attachment)
Keep pasta sheets under a damp kitchen towel on a sheet pan dusted with cornmeal or semolina flour until ready to use. Repeat with remaining pieces of dough.
If you don’t yet have a KitchenAid Stand Mixer, check out this great article from our friends at BetterFood.co to help find the perfect standmixer for your kitchen.
Filling Instructions
Preheat oven to 350℉. Drizzle squash halves with salt, pepper and olive oil and lay cut-side down on a baking sheet. Wrap the garlic cloves in aluminum foil and place on the same sheet pan. Roast for 45 – 65 minutes, until squash is tender and garlic cloves are soft and sweet.
Scoop the squash into a bowl and mash until smooth. Remove the garlic cloves from their paper and mix with the squash. Add the rest of the filling ingredients and stir until smooth. Set aside until ready to fill pasta.
Ravioli Assembly
Lay a sheet of pasta dough on a clean, flat surface. Scoop or pipe about 1 tablespoon of squash filling in a row about 1 ½ inch apart. Lightly brush water around each of the dots of the filling, and place another sheet of pasta on top. Gently press the top sheet of dough around each of the dots of filling to seal each ravioli. Cut into squares using a fluted pasta cutter or a knife. Set on a sheet pan lined with cornmeal or semolina flour and repeat with remaining dough and filling. Let pasta rest at room temperature for at least 30 minutes (up to 2 hours) before boiling.
*If using wonton wrappers, place a wonton wrapper on a clean, flat surface. Brush edges lightly with water. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper and press gently with fingers to seal edges. Repeat with remaining wonton wrappers and squash mixture until all have been used.
Bring a large pot of water to boil. Once at a rolling boil, add a handful of salt to the water. Gently drop the ravioli into the water and let boil 3 – 4 minutes, then remove from pot. Boil in batches if pot seems crowded. Keep 1 cup of pasta water to use for the sauce.
Sauce Instructions
Heat a large sauté pan over medium heat. Add walnuts and toast until fragrant, about 5 minutes. Pour out onto a cutting board and coarsely chop. Wipe out pan and return to heat.
Add slices of speck and cook on each side until bright red and crispy, about 3 minutes. Place on a paper towel-lined plate until ready to use.
Return pan to stove and lower heat. Add the butter and let melt and become foamy. Cook until butter is amber in color and smells sweet and nutty. Turn off the heat and add the 1 cup of pasta water. Stir until the sauce starts to thicken.
Add the cooked raviolis to the sauté pan and toss gently to coat the pasta in the sauce, then season with salt and pepper.
Place a few raviolis onto each plate, spooning some brown butter over the top. Tear the speck into pieces and scatter onto the plates. Top with the chopped walnuts, parsley and grated parm.
Baked Belgian Endive with Epoisses and Golden Raisins
There is nothing, repeat, NOTHING wrong with eating a wheel of Epoisses, room temp, with a baguette. That sounds great. You can even watch this video of someone doing exactly that.
But if you are looking to try something a little different with the creamy and stinky French classic, this is for you.
The bitterness of the endive is balanced by the fattiness of the cheese and the sweetness of the golden raisins and the honey drizzle at the end. It makes a hearty side dish on a cold night. And you only need half the wheel for the recipe, leaving you the other half to eat with that baguette.
Baked Belgian Endive with Epoisses and Golden Raisins
BREADCRUMB TOPPING
- 4 ounces Italian bread (about ⅓ of a field&fire loaf)
- ¼ cup chopped parsley
- 2 tablespoons EVOO
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 1 tablespoon La Quercia Pesto Bianco lardo spread* /
ENDIVE
- 2 tablespoons unsalted butter
- 2 Belgian endives, sliced in half, lengthwise
- 2 garlic cloves, minced
- 1 cup sweet Riesling
- ½ cup golden raisins – about .15 pounds
- 2 teaspoons kosher salt, divided
- ½ wheel Epoisses or 4 ounces a washed-rind cheese
- 2 tablespoons chopped parsley
- 2 teaspoons honey
*If you are needing to keep this dish vegetarian, omit the Pesto Bianco and add ½ teaspoon of salt to the breadcrumb mixture instead.
Preheat the oven to 350℉.
Slice the outer crust off the bread and tear into small pieces. Combine the bread, parsley, olive oil, crushed red pepper and black pepper in a cast iron skillet over medium heat. Toss together with a wooden spoon and cook until brown and toasty, around 8 minutes. Halfway through, add the Pesto Bianco. Transfer to a plate and let cool. Wipe out the skillet and return to medium heat.
Add the butter to the skillet. Once foamy, add the endive, cut-side down. Let the underside develop some color, about 5 minutes. Remove from the pan and set on a cutting board. Sprinkle 1 tsp of the salt on the cut-side of the endive, getting in between the leaves.
Add the minced garlic to the remaining butter and let cook for 1 minute. Be careful not to burn the garlic, adding a splash of olive oil if the pan seems too dry. Add the wine and raisins to the skillet and scrape up any brown bits from the bottom of the pan. Add the remaining teaspoon of salt and return the endive to the skillet, cut side up.
Place the skillet in the preheated oven and bake for 15 minutes. Remove from oven and set to broil. Slice the Epoisses into 4 pieces. Top each endive half with a piece of the cheese and the bread crumb topping. Set back in the oven and broil until melty and golden, about 2 minutes.
Let cool slightly and top with chopped parsley and a light drizzle of honey. Serve with sauce and raisins spooned on top.
Salad Combo – Smokey Blue, Balsamic Onion and Apple
There are countless combinations that can be created with ingredients from the shelves of Aperitivo, and over the years, certain combinations have become favorites. Staff members have their go-to combo they recommend to customers, and customers have come back and shared amazing and delicious pairings they’ve put together at home.
Whether it’s for a salad, flatbread, pizza or nachos, certain ingredients just taste great together.
This salad combines smokey blue cheese, tangy cipollini onions, crisp and sweet apples and crunchy pumpkin seeds. It’s great for the fall, when Michigan apples are at their peak. You don’t really need a recipe for this salad, just use your best judgment. Making it for one person? Use a small piece of cheese and only part of the apple. Making it for a crowd? Use a bigger piece of cheese and a big apple. You get the picture.
Rogue Smokey Blue, Balsamic Cipollini Onion, Apple and Pumpkin Seed Salad
- Small tub Balsamic Cipollini onions, quartered
- Extra virgin olive oil
- Mixed greens
- 1 piece Rogue Smokey Blue, crumbled by hand
- 1 Honeycrisp apple, cored and chopped into bite-sized pieces
- A handful, toasted pumpkin seeds
- Salt and pepper
In a bowl, pour in a nice splash of the liquid from the onions. Drizzle in the same amount of olive oil, season with salt and pepper and whisk until combined.
Add the mixed greens to the bowl and toss until they are lightly coated in the dressing. Transfer to serving dish.
Top dressed greens with crumbled pieces of cheese, chopped apples and toasted pumpkin seeds. Serve and enjoy.
