Apple season is in full swing. Last week I came across this Fresh Apple Vinaigrette that is from a new book, Gluten Free Girl and the Chef, by Shauna James Ahern. I thought it would be a great dressing to a grilled radicchio salad. The sweet apple dressing complaints the smoky flavor of the radicchio and endive. I used a Buffalo Blue Cheese from my new favorite cheese store, Bruery Provisions. It was creamy with just the perfect tang.
This weekend I will be busy preparing for special event I am cooking at. If you live in Orange County you should stop by the Alley Restaurant on Monday night. They have started holding monthly art shows where they feature an artist, a musician, and a guest chef. I was honored to be asked to join them this week. It is an Oktoberfest theme.
Nicole Eatherly aka Rockstarsgirl on Etsy.com is a local mixed media artist and I look forward to seeing her work. The music will be Marc B who is also a Newport Beach local. The evening will feature a Beer Tasting. You can make reservations here. It sounds like a fun evening! To make it even better they are partnering with Newport Beach Farmer’s Market, a new market that I am looking forward to visiting on Sunday.
I’ll have lots to share next week.
Grilled Radicchio Salad with Apple Vinaigrette
1 head raddichio, quartered lengthwise
2 heads Belgian Endive, halved lengthwise
3-4 ounces Blue Cheese
2 slices bacon, cooked and crumbled
Heat a grill pan over high heat. Place radicchio and endive, cut side down, on grill. Cook until well marked and slightly charred, 4 to 8 minutes per side.
Transfer to platter and drizzle with Apple Vinaigrette.
adapted from Gluten Free
1/2 teaspoon chopped garlic
1/2 teaspoon chopped shallot
1/2 cup chopped apple, peeled
2 tablespoon balsamic vinegar
1/3 cup olive oil
salt and pepper
Combine all ingredients except for salt and pepper in a blender. Pulse well until smooth. Season with salt and pepper to taste.