Did you know that Nova Scotia produces tons of apples; very red apples? Oh yes. Our apples are the reddest around, and that is all due to our wonderful climate. Nova Scotia produces some wonderful varieties (over 40) such as Cox's Orange Pippin, King, Paulared, Idared, and more. With all these different varieties, there are so many ways to eat and cook with apples. Nothing beats a warm apple pie or a juicy and crunchy apple crisp, but I like to use my apples in salads.
Salads? Yes. Imagine a burst of sweet, a touch tart and a nice crunch to accompany your greens or grains. You can grate them and throw them into a slaw, or thinly slice them and add them to a green salad. I love to showcase the almighty apple; make her Queen of the plate. She pairs beautifully with cheese, cured meats and dried fruits.
One of my favourite salads to make at this time of the year uses Gravenstein apples with crispy, salty pancetta, Dragon's Breath blue cheese and pomegranate seeds - all mixed with a tart buttermilk-blue cheese dressing and placed on a bed of watercress. This is the perfect start or ending to any dinner.
Apples are amazing, anyway you use them. As they say, and apple a day keeps the doctor away. So grab yourself some apples and get creative.
Buttermilk-Blue Cheese Vinaigrette
- 1 tablespoon Dijon mustard
- juice of 1 lemon, about 2 tablespoons
- ½ cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons walnut oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons blue cheese; crumbled (I like to use Dragon's Breath)
Whisk together vinegar, mustard, lemon juice, buttermilk, cheese and mayonnaise. Stream in walnut oil while whisking. Season with salt and pepper. Makes about 1 1/2 cups. Keep in jar with lid in refrigerator for up to a week.