Claire's Black River Apple Salad

Claire scored a home run a few days ago with a flirtation into the salad realm. She was so excited about the results that she shared them immediately. So before I lose this altogether, I better get it into the blog. The name is derived from the blue cheese that she used in it: It is a variety made in Wisconsin, by the Black River.

Claire's Black River Apple Salad

2-3 granny smith apples, medium-diced,
2-3 tbsp. each:

• chopped cilantro
• blue cheese crumbles
• chopped toasted walnuts
• shredded carrot
• paper-thin sliced celery
• plain aioli (or mayo);

1/4 tsp. jalapeno, very finely minced
pinch of sugar
squeeze of lime juice
salt + pepper to taste

Toss all together and allow the flavors to marry for at least a couple of hours in the refrigerator. Excellent with a heavy dish that needs a bit of brightening, like braised beef short ribs, garlic stuffed pork loin roast or the like.

Just in Time for Christmas: Jennifer's Orange Salad

Knitting friend Jennifer Ashworth made this delicious Orange Salad for the WiNKS Christmas Party and Beedle's Open House last Saturday. Fresh and clean tasting, it's a perfect foil for heavier fare. What a great dish for Christmas dinner!

JENNIFER'S ORANGE SALAD
•4 ripe medium oranges, peeled
•1 small red onion, sliced very thin
•2 tablespoons sherry vinegar [Jennifer used pear vinegar]
•6 tablespoons extra-virgin olive oil [Jennifer thinks that's a bit too much - see what you think]
•1/2 teaspoon mild smoked paprika
•Sea salt and black pepper to taste [don't be shy]
•3 tablespoons golden raisins, soaked in hot water for 20 minutes, then drained
•15 to 20 black olives, pitted
•2 tablespoons chopped toasted walnuts [toasted in the oven in a baking dish]
•2 tablespoons blanched almonds [optional]
•Fresh parsley and mint, chopped

Directions

1. Remove pith from oranges and slice into 1/4-inch rounds. Arrange on a serving platter and scatter very thinly sliced red onion on top. [Jennifer built her triple recipe in - you guessed it - triple layers.]
2. In a small bowl, whisk together the vinegar, olive oil, paprika, salt, and pepper. Spoon over the onion and oranges.
3. Sprinkle with raisins, olives, chopped walnuts, and almonds. Garnish with parsley and mint.
Chill a couple of hours - serve with a flourish
The tripled recipe will serve a large group, 10-12