Apple and Field Greens Stack
~ Katy ~
Here is another stack worth making again! The delicate flavors of each ingredient made for a subtly sweet, light yet rich salad course. The dressing is particularly good. This is from the Stacks cookbook. It’s a smaller stack, which was perfect for a dinner party. You don’t want your courses to be too big when you’re having many of them.
This stack can also be a light entrée when layered with diced grilled chicken or turkey. You can also substitute grilled pears, peaches or nectarines. When using pears, try almonds instead of walnuts. For peaches, use macadamia nuts.
Other Stacks you might enjoy:
Apple and Field Green Salad Stacks
Yield: 6 servings
Prepare the dressing the day before, cover, and chill.
Grill the apple slices early in the day; cover.
Toast the walnuts the day before.
Assemble the salad 1 to 2 hours before serving and chill.
3 Golden Delicious apples, 3 inches in diameter, sliced ¼ inch thick (12 slices) and seeded
3 tablespoons butter, melted
3 tablespoons superfine sugar
12 slices herbed goat cheese, ¼ inch thick
½ cup toasted and chopped walnuts (directions follow)
3 cups mixed baby field greens or young mixed lettuces
1 ½ cups Grilled Apple, Fig and Balsamic Vinegar Dressing (recipe follows)
To prepare the apples, brush the apple slices with melted butter and dust one side with sugar. Grill the apples on both sides until golden and soft, about 5 minutes, or brown them under the broiler or on a stove top grill.
Spray 6 stack cylinders (or soup cans) with vegetable spray and place them on a sheet pan. Layer in the following order: 1 grilled apple slice, 1 slice goat cheese crumbled in an even layer, ½ tablespoon walnuts, ¼ cup field greens or baby lettuces. Repeat the layers, ending with the greens. Press down gently but firmly and chill until serving time, at least 1 hour.
To serve, slide spatula under each stack cylinder and transfer to a serving plate. Unmold, spoon dressing around the base, drizzle a small amount of dressing over the top of the stack, and serve.
To toast walnuts, place 2 cups in a small, shallow baking pan and spread in an even layer. Bake in a 350 degree oven for about 8 minutes, or until the nuts are golden brown. Remove and cool. Can be frozen in resealable plastic bags.
Grilled Apple, Fig
and Balsamic Vinegar Dressing
Yeild: 1 ½ cups
2 tablespoons honey mustard
1 apple, peeled, seeded, sliced, and grilled or baked until tender
¼ cup fig-balsamic vinegar (I used ¼ cup balsamic mixed with 1 tablespoon fig jam)
¾ cup canola oil
1 tablespoon walnut oil
Place the mustard, grilled apple, and vinegar in a food processor and blend until smooth. Slowly add the oils and blend until thickened. Chill.