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Apple, Brie and Walnut Salad
2 red apples, cored and thinly sliced
1/2 cup OWOC Red Apple Balsamic
3 cups spring mix salad greens
1/2 cup sliced brie cheese
1/3 cup toasted walnut pieces
Toss the apple slices with the vinaigrette in a bowl until evenly coated. Add the greens and toss again. Top with the brie and walnuts just before serving.
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Chicken with Tomato and Apple Balsamic
4 chicken halves
Salt and freshly ground black pepper to taste
3 Tbsp.OWOC Regional EVOO, your choice
3 Tbsp. chopped onion
1 Tbsp. minced garlic
¼ cup white wine
1 cup OWOC Red Apple Balsamic Vinegar
3 cups canned tomato
3 Tbsp. butter
Season the chicken with salt and freshly ground black pepper. Heat a large sauté pan with EVOO until hot. Add the chicken and sauté until golden brown on all sides. Add the onion and garlic. Cook for two minutes. Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter and chicken. Reduce heat and simmer for 20 minutes until chicken is cooked. Serve.
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Red Apple Balsamic Sauce
1 Tbsp. minced garlic
1 Tbsp. minced shallot
1 Tbsp. OWOC Regional EVOO, your choice
½ cup OWOC Red Apple Balsamic Vinegar
½ cup red wine
1½ cups chicken stock
1 cup beef or veal stock
1 Tbsp. butter
1 Granny Smith apple
½ cup golden raisins
Cook garlic and shallots in 1 Tbsp. EVOO in a sauce pan until softened. Add red wine and Red Apple balsamic vinegar and boil until reduced, about 8-10 minutes.
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