{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.