Pommes à L'auvergnate (Auvergne Apples)
"A nice idea for a lovely apple salad presentation that would be great for guests as it should be done ahead of time."
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 apples, firm and crisp
- 1 lemon
- 2 endives
- 100 g Roquefort cheese
- 1 teaspoon mustard
- 1 teaspoon cider vinegar
- 3 tablespoons hazelnut oil
- 1 tablespoon oil
- salt and pepper
- 60 g walnuts
- 4 celery leaves
directions
- Wash apples and carefully remove top.
- Scoop out the center of the apple, taking care not to pierce the skin, rub the inside with a lemon wedge to prevent oxidation.
- Remove cores and seeds, cut the flesh into cubes, sprinkle with lemon juice.
- Clean and slice the endive (keep a few leaves for garnish).
- Mix the mustard with the vinegar and oil, salt and pepper throughly.
- Mash the blue cheese with a fork.
- Mix the diced apples, chopped endive and Roquefort.
- Fill apples with this mixture, sprinkle with vinaigrette and garnish with walnuts, celery leaves, and endive leaves.
- Serve chilled (at least 1 hr in fridge).
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
