To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4

INGREDIENTS:

For the vinaigrette:
1 1/2 cups apple cider
scant 1/4 cup vegetable oil
3 Tbs apples cider vinegar
1-2 tsp Dijon mustard
Black pepper to taste

For the walnuts:
2 tsp vegetable oil
1 cup walnuts halves and pieces
Salt to taste

For the salad:
Approx. 4-6 cups chopped romaine lettuce
2 small apples, cored and thinly sliced
Approx. 3/4 -1 cup crumbled gorgonzola cheese
4-6 ounces thin sliced prosciutto

PROCEDURE:

Add 1 1/2 cups apple cider to a deep stainless steel pot and cook that on high heat....reducing it down until there is about 1/4 cup liquid left.

While you're keeping your eye on that, add 2 tsp vegetable oil to another heavy bottomed pan and toast the walnuts on medium to medium high heat until they're lightly toasted....season them with salt to taste and take them out of the pan to cool.

Once the apple cider has reduced, add it to a large mixing bowl, let it cool down a little bit and then, at that point, add the vegetable oil, apple cider vinegar, a little dollop of Dijon mustard and a crack of black pepper and whisk it up.

Next, chop the romaine and thinly slice the apples....and add those to the bowl and toss to coat.

Divide the prosciutto onto individual plates, top each one with a bit of the salad and finish with the toasted walnuts and crumbled gorgonzola cheese.

HINTS:

Substitute blue cheese for the gorgonzola.