*  Exported from  MasterCook Mac  *
 
              Hearts of Romaine with Apple Cider Vinaigrette 
 
 Recipe By     : Stacey Tramel, Executive Chef of City Cafe, Dallas
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Salad Dressings                  Salads, Green & Leafy
                 Herbs, Fresh                     Texas
                 Luncheon                         Party Foods
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         romaine lettuce -- washed and trimmed
    4      ounces        Stilton cheese -- cut in wedges
    2      ounces        hazelnuts, dry-roasted -- coarsely chopped
    2      large         Pippin apples -- cored and quartered
                         extra virgin olive oil -- to coat lightly
                         salt and pepper -- to taste
                         ---Vinaigrette---
      1/4  cup           organic apple juice -- reduced by half
      1/4  cup           organic apple cider vinegar -- or more to taste
    1      teaspoon      Coleman’s dry mustard -- or to taste
    2      tablespoons   Sharwood’s mango chutney
      1/4  cup           fresh mixed herbs (basil, tarragon, dill) --
 chopped
    1      teaspoon      fresh garlic -- chopped
                         salt and pepper -- to taste
      1/2  cup           extra virgin olive oil
 
 For the Salad:
 Clean the romaine by dunking in ice water.  Cut off stem end and use
 only the tender inner leaves.  Cut the Stilton into 1 ounce wedges, or
 crumble.  Toast the hazelnuts in a 300 degrees F. until golden brown. 
 Break up slightly or chop lightly.  Cut apple wedges in thick slices and
 toss with a little olive oil seasoned with salt and freshly ground black
 pepper.  Roast the apple slices in a 350 F. degree oven until warm, but
 still firm (about 20-30 minutes).
 
 For The Vinaigrette:
 Place the apple juice, vinegar, dry mustard, chutney and the chopped
 garlic in a food processor.  Process until smooth.  Add the olive oil
 very, very slowly until incorporated (Add slowly to avoid having the
 vinaigrette break).  Fold the chopped herbs in at the last minute. 
 Season to taste with salt and freshly ground black pepper.
 
 Makes about 1 cup of vinaigrette.  This vinaigrette will keep up to two
 weeks in a sealed container in the refrigerator.
 
 Chef’s Notes:  The addition of the unusual roasted apples, combined with
 the flavors of the vinaigrette and the Stilton makes for a wonderful
 salad.  This versatile vinaigrette may be used on chicken, salmon or
 other meats, fish  or poultry as a marinade or basting sauce.
 
 This salad was featured on the menu of City Cafe.  It was one of the
 items presented at a “What’s Cooking” class at Whole Foods Market in
 Dallas on April 2, 1997.
 
 Formatted to MasterCook for you on 4/4/97 and used with the express
 permission of Chef Tramel by Terri Sonleitner Law <madcook@gte.net>  
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : This is a fabulous salad and worthy of your most discerning
 guests!  The vinaigrette can double as a wonderful marinade and basting
 sauce.
 
 
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