Apples to apples! The much-loved orchard fruit stars in this entertaining appetizer.
- Prep time 15 minutes
- Total time 40 minutes
- Portion size 6 servings
In small saucepan, heat apple cider over medium-high heat until boiling; remove from heat. Add thyme; let stand for 10 minutes. Meanwhile, using mandoline, cut apples into very thin slices. Transfer to large heat-resistant dish. Pour hot apple cider over apples; let stand for 10 minutes.
Meanwhile, in small dry skillet, fry buckwheat over medium-high heat, stirring constantly until fragrant, about 4 minutes. Remove from heat and set aside.
Drain apples; divide among serving plates. Top with lettuce, cheese, pickled onions, hazelnuts and reserved buckwheat. Season with salt and pepper.
In bowl, whisk together hazelnut oil, cider vinegar, mustard and honey. (Make-ahead: Can be transferred to airtight container and refrigerated for up to 1 week.)
Drizzle 3 tbsp of the dressing over salad. Serve with remaining dressing.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 4 g
- Sodium 350 mg
- Sugars 14 g
- Protein 4 g
- Calories 225
- Total fat 15 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 19 g