Salads
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Apple, Chevre (or Brie), and Honey Salad

{image courtesy: Sweet Paul Magazine}

Isn’t that gorgeous?!  I am happy to introduce Sweet Paul Magazine.  It’s SWEET, indeed!  A free, online magazine, I found myself quickly clicking through the e-pages… devouring the gorgeous food styling and photography.  Mouth watering, I did a double-click particularly on the apple salad (pictured above) and the ramp and pancetta frittata.  What I really love about Sweet Paul is that it combines cooking with my other passion… crafts!  Move over, Martha…. Paul would like a seat at the table too.

Check him out!  Sweet Paul Magazine

Apple and Chevre Salad with Honey Vinaigrette

Serves 6

4 red apples, thinly sliced

Juice of 1 lemon

2 cups herb salad mix

3 ounces chevre cheese, thinly sliced

1/3 cup olive oil

2 tablespoons lemon juice

2 tablespoons honey

Salt to taste

Soak apples in lemon juice (to prevent browning).  Place apple slices, salad mix, and chevre in layers on 4 plates (as pictured).  In a bowl, whisk together oil, lemon juice, honey, and salt.  Drizzle around the salad and serve.

Olive to Cook alternate: To better suit my tastes, I would probably substitute the red apples with granny smith apples and brie instead of chevre.  I love flavored honey, so I would also consider throwing in a touch of chestnut honey for richness and a surprise of flavor.  You might want to stack your apple salads in a ring mold to keep your pile looking neat.  You can find ring molds in any decent cooking store or online.

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