From the founding of Jamestown to the time of Washington and Jefferson, every plantation owner made cider, drank cider, and bragged about his cider.
Apple Celery Salad
Apples and gruyere team up for a salad that's just as good the second day. Use fresh crisp well-flavored apples. Albemarle Pippin, Winesap and Virginia Gold all have a wonderful sweet/tart balance that enhances this combination.
Ingredients
3 ounces Gruyere cheese, diced
Freshly ground pepper
Salt
2 cups cored, unpeeled apples, diced
1 cup celery heart, diced
1/2 cup toasted English walnuts or hazelnuts
2 Tbsp. fresh parsley, chopped
Dressing
1 small shallot, minced
1 Tbsp. walnut oil
1 Tbsp. tarragon vinegar
1 Tbsp. sour cream (or mayonnaise)
Directions
- Combine Gruyere cheese with salt and freshly ground pepper and set aside for an hour.
- Make dressing by mixing minced shallot, walnut oil, tarragon vinegar and sour cream (or mayonnaise). Set aside for 20 minutes.
- Combine apples, celery heart, walnuts or hazelnuts and chopped parsley. Add cheese and toss with dressing.
