White Cheddar, Butter Lettuce & Cider Vinaigrette
Yield: 6 entree-sized or 12 first-course salads
Prep Time: 30 minutes
Wine Suggestion: Cold Creek Vineyard Riesling
3 heads butter or bibb lettuce
Apple Cider Vinaigrette, recipe follows
2 Washington apples, cored & chopped
1 c. toasted hazelnuts, chopped
1 1/2 c. crumbled Beecher's Flagship White Cheddar
Tear butter lettuce leaves and place in bowl; gently toss with enough apple cider vinaigrette to coat the leaves. Sprinkle with apple, cheddar and hazelnuts.
2 c. apple cider
1 Egg yolk
1 Tbs. chopped Shallot
1/4 c. Apple Cider Vinegar
3/4 c. Canola Oil
Salt and pepper, to taste
Cook apple cider in small saucepan over medium heat until syrupy and is reduced to 1/4 cup; set aside to cool.
Place egg yolk, shallot and vinegar in blender; process to combine. While blender is running, drizzle in canola oil -- dressing should be emulsified & creamy. Season to taste with apple cider reduction, salt and pepper.