1 qt. Pepin Heights apple cider
1/3 c. apple cider vinegar
2 T. Dijon–style mustard
1/4 c. maple syrup (get the good stuff)
1 shallot, sliced
1 c. canola oil
Salt and pepper to taste
Cayenne pinch
2 T. walnut oil
1 head of iceberg lettuce, dark or rusted outer leaves removed
1 Honeycrisp apple, thinly sliced
1/2 c. whole walnuts, toasted and seasoned with olive oil, salt, and pepper
Mizuna greens for garnish
To make vinaigrette, combine 1 cup cider, cider vinegar, mustard, maple syrup, and half of shallot in blender. Purée on medium speed, and slowly add oil to emulsify. Season with salt, pepper, and a pinch of cayenne. Reserve.
To make syrup, put remaining shallot and 3 cups of cider in small sauce pan and bring to a simmer. Reduce heat and reduce to syrupy consistency. Strain, discard shallots, and cool. Add walnut oil and pinch of salt to liquid and reserve.
Quarter and trim lettuce into teardrop shapes being careful to keep a sliver of core intact so they don’t fall apart. Drizzle with vinaigrette and gently toss to coat. Season with salt and pepper.
Thinly slice apple and toss with a
little vinaigrette and cider syrup.
To plate: Arrange lettuce on each plate and top with apple slices. Drizzle cider syrup on lettuce. Using micro plane, grate walnuts over the top and garnish with a few small mizuna greens. Serves 6–8.
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