Shaved Apple and Radish Salad

Ingredients

  • 1 medium or 2 small watermelon radishes
  • several regular small radishes
  • 1 small apple (I used a Gala)
  • squeeze of fresh lemon juice
  • 1/4 cup toasted hazelnuts, rough chopped
  • fresh mint leaves
  • shavings of Wisconsin Cheddar
O Honey Apple Vinaigrette
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Shaved Apple and Radish Salad

Directions


shaved-radish-and-apple-salad-0800-March-20,-2016-2_WEBA new creation from Sue Moran at The View from Great Island.

The pastel shades of this Shaved Apple and Radish Salad just scream spring — it’s perfect for a holiday table or maybe a date night dinner for two — I feel lighter and healthier just looking at it!

As I’ve said so many times, though, it’s the dressing that makes the salad, and for this one, I turned to my collection of O olive oils and vinegars.  Their Honey Apple Cider Vinegar is incredible — pop the cork and take a whiff, the scent of cider and honey is heavenly.  For this type of salad, you don’t want anything heavy, so I just made a simple vinaigrette with the Honey Apple vinegar and O’s Extra Virgin olive oil. Delish!!

Instructions:

  1. Set your mandoline sliver to the thinnest setting. I set mine just below 1/8 inch. Do a few test slices to see what works best for you. Slice the radishes and the apple. I immediately squeeze the lemon juice on the apple slices to prevent browning, be sure to coat all the surfaces.
  2. Whisk together the vinaigrette ingredients and taste to adjust any of the components.
  3. Toss the radishes and apple slices with the dressing, and then arrange on a platter, along with the mint and nuts. Top with the cheese, and serve right away.

Notes:

  • Yes, you know what I’m going to say, you absolutely need a mandoline for this dish.  The apples and radishes need to be sliced paper thin so that they are flexible and translucent.
  • Don’t pile this into a bowl, layer it out onto a nice white plate or platter so you can see the shapes and colors.

O Honey Apple Vinegar Shrub

Ingredients

4 cups chilled sparkling water
1/4 cup O Honey Apple Vinegar
Agave or Stevia sweetener to taste

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O Honey Apple Vinegar Shrub

Directions


Shrubs are the non-alcoholic way to enjoy a chilled refreshing beverage full of good-for-you pro-biotics & healthy enzymes.

Our delicious shrub featuring O Honey Apple Vinegar is a favorite when we serve it to foodies at large tasting events. So simple, yet refreshing, healthy and fun to drink. Shrub or tonic – you decide!

Mix all ingredients stirring gently. Garnish with a thin slice of fresh apple. Serve in a chilled glass.

 

Cool Honey Apple Slaw

Ingredients

4 tbsp. Non-fat Greek Yogurt
1 tbsp. O Extra Virgin Olive Oil
2 tbsp. O Honey Apple Vinegar
Salt and Pepper to taste
5 c. finely sliced green cabbage (about ½ a head)
1 c. Julienned Fuji apples
½ c. roasted almond or pecan slivers (optional)

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Cool Honey Apple Slaw

Directions


We like the crisp cooling taste of slaw with the sweet Fall flavors of O Honey Apple Cider Vinegar.  Rich in vitamin C, beta-carotene, fiber & folic acid.  This healthy slaw combines the creaminess of the Greek yogurt with the bright tangy dressing.

Directions:

In a small bowl whisk together the first 3 ingredients.  Add salt and pepper to taste.

In a medium bowl combine the finely sliced cabbage & julliened green apples.  Just before serving, mix the dressing with the slaw.  Sprinkle with the roasted almond or pecan slivers if desired.

Prepping the cabbage:  use a mandoline slicer for paper-thin strands or slice very thin strips with a sharp knife.

6 Servings 

O Honey Apple Grilled Chicken

Ingredients

1 c. non-fat Greek Yogurt
¼ c. O California Premium Extra Virgin Olive Oil
½ c. O Honey Apple Vinegar
1 tsp. ground coriander seeds
¼ tsp. chili flakes
Salt and pepper to taste
6 chicken thighs, boned and skinned

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O Honey Apple Grilled Chicken

Directions


This simple recipe brings out the beautiful sweet notes of O Honey Apple Vinegar, the tangy creamy goodness of Greek yogurt & the warm spicy flavor of coriander. Healthy and delicious.

Whisk together the first 6 ingredients in a glass bowl that is large enough to hold the 6 chicken thighs. Toss with marinade until chicken is evenly coated. Cover bowl and refrigerate for 2 hours.

Salt and pepper as needed and cook on medium hot grill. Place on platter and garnish with cilantro sprigs and serve with Basmati rice & fresh cucumber slices.

4-6 Servings

O Citrus-Honey Vinaigrette with Lemon Zest and Butter Lettuces

Ingredients

1 tbls O Tahitian Lime Olive Oil
1 tbls O Meyer Lemon Olive Oil
1 tbls O Honey Apple Vinegar
¼ tbls Dijon mustard
Kosher Salt to taste

3 heads butter lettuce
¼ cup freshly grated lemon zest

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O Citrus-Honey Vinaigrette with Lemon Zest and Butter Lettuces

Directions


Citrus lovers will love this simple, delicious salad. Its lemon-scented freshness is the perfect counterpoint to the sweet kiss of honey and tart citrus. Perfect for the Holidays.

Whisk all dressing ingredients in a small bowl until emulsified.

Drizzle over butter lettuces, sprinkle with freshly grated lemon zest.

Toss gently and serve.

4 Servings

O Roasted Garlic, Blue Cheese & Pear Salad

Ingredients

¼ cup O Roasted Garlic Olive Oil
2 tbls O Honey Apple Cider Vinegar
1 medium head red butter lettuce, torn into large pieces
¼ cup Pt. Reyes Blue Cheese (feta optional)
1 pear, thinly sliced
2 tbls red onion, thinly sliced
½ tsp kosher salt – to taste
½ tsp freshly ground black pepper – to taste

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O Roasted Garlic, Blue Cheese & Pear Salad

Directions


RstGarlrecipe3Imagine smoky roasted garlic and blue cheese comfort embracing sweet sliced pears.  This combination is one of our new favorites.  We love the creamy notes of Pt. Reyes Blue Cheese swirling with the floral kiss of O Honey Apple Cider Vinegar splashed over crisp pears.

In a small bowl whisk O Roasted Garlic Olive Oil & O Honey Apple Cider Vinegar together.  Add salt & pepper to taste.  Add thinly sliced pear to vinaigrette.  Set aside.

In a medium bowl add red onion & butter lettuce.  Add vinaigrette with pears & mix gently by hand.  Divide salad among 4 plates and crumble blue cheese on top.  Add a final pinch of salt & pepper.

Serve with chilled Sauvignon Blanc.

Serves 4