Pommes à L'auvergnate (Auvergne Apples)

Total Time
15mins
Prep 15 mins
Cook 0 mins

A nice idea for a lovely apple salad presentation that would be great for guests as it should be done ahead of time.

Directions

  1. Wash apples and carefully remove top.
  2. Scoop out the center of the apple, taking care not to pierce the skin, rub the inside with a lemon wedge to prevent oxidation.
  3. Remove cores and seeds, cut the flesh into cubes, sprinkle with lemon juice.
  4. Clean and slice the endive (keep a few leaves for garnish).
  5. Mix the mustard with the vinegar and oil, salt and pepper throughly.
  6. Mash the blue cheese with a fork.
  7. Mix the diced apples, chopped endive and Roquefort.
  8. Fill apples with this mixture, sprinkle with vinaigrette and garnish with walnuts, celery leaves, and endive leaves.
  9. Serve chilled (at least 1 hr in fridge).
Most Helpful

I didn't fully understand the whole cut the center of the apple business so I cored each apple, cut into 4 wedges, tossed with lemon juice and set aside. I had two extra apples I peeled, cored and then diced. Followed the rest of the directions and plated with the 4 wedges, one in each direction touching at the base like a 4 peteled flower. I scooped a generous amount in the center of each apple wedge flower and served. This turned into a mixture of forks and fingers as well as a lot of laughter.

Member #610488 July 26, 2012