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Ingredientes
- 1 Granny Smith apple--peeled, quartered and cored
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 tablespoon water
- 1 tablespoon cider vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon very finely chopped shallot
- 1/2 cup plus 1 tablespoon canola oil
- 2 tablespoons pine nuts
- 1 (6-oz) piece of smoked ham, cut into 1/3-inch dice
- 1 lb brussels sprouts, leaves separated and cores discarded
- 1 fuji apple, cut into 1/3-inch dice
- 2 tablespoons chopped flat-leaf parsley
- 1 (4-oz) piece of semi-aged goat cheese
- 1 1/2 teaspoon chopped chives
Direcciones
- Preheat the oven to 425. In a small baking dish, tos the Granny Smith apple quarter with 1 tablespoon of the olive oil and season with salt.
- Roast the apple quarters for about 15 minutes, until they are very tender and browned in spots.
- Scrape the apple and its juices into a blender. Add the water, cider vinegar, Dijon mustard, shallot and the remaining 1 tablespoon of olive oil to the blender. With the machine on, slowly pour in 1/2 cup of the canola oil and puree until the dressing is smooth. Season the dressing with salt and pepper and refrigerate.
- In a very large skillet, toast the pine nuts over the moderate heat, shaking the skillet, until the nut are golden, about 4 minutes. Transfer the nuts to a plate to cool.
- In the same skillet, heat the remaining 1 tablespoon of canola oil. Add the ham and cook over moderately high heat until browned in spots, about 2 minutes. Add the brussels sprout leaves and Fuji apple and season with salt and pepper. Cook, stirring, until the leave wilt slightly about 3 minutes. Add the pine nut, parsley and 6 tablespoons of the apple dressing and cook until warmed through, about 1 minute. Season with salt and pepper and transfer to plates.
- Heat a medium nonstick skillet over high heat. Set the goat cheese in the skillet and cook undisturbed until the cheese begins to bubble and a golden crust forms, about 1 minute per side. Carefully set the caramelized cheese on top of the warm salad, sprinkle with the chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 500 | |
| Calories from Fat 406 | 81% |
| Total Fat 46.04g | 58% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.14g | |
| Cholesterol 30mg | 10% |
| Sodium 549mg | 23% |
| Potassium 577mg | 16% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.54g | 4% |
| Protein 11.5g | 18% |
