Mixed Greens with Smoked Turkey, Blue Cheese, Granny Smith Apples, Toasted Hazlenuts, Apple Chips & Cider Vinaigrette

MIXED GREEN WITH SMOKED TURKEY
Blue Cheese, Granny Smith Apples, Toasted Hazlenuts, Apple Chips & Cider Vinaigrette

Makes 4 Servings

Salad

12 oz. mixed salad greens
2 cups diced smoked turkey (or substitute roasted chicken)
1 granny smith apple cored and sliced thinly
2 oz. blue cheese crumbles
1/2 cup hazelnuts, toasted
1 cup Seneca Sour Apple Chips (yum!)

Vinaigrette

1/4 cup apple cider vinegar
2 teaspoons whole grain mustard
1 1/2 tablespoons maple syrup
1/2 cup vegetable oil
Salt and pepper to taste

Directions

Add salad greens to large serving bowl. Top with turkey, sliced apple, and blue cheese.

Place the vinegar mustard, maple syrup, and oil in a jar and shake until the dressing is well mixed. Season to taste with salt and pepper. Drizzle the vinaigrette over the salad and mix well. Top with the hazelnuts and apple chips.

Serve immediately.

RECIPE ABOVE CONTAINS NUTS

Pan Fried Goat Cheese with Crusted Apple Chips, Mixed Greens, Green Apple Slices & Pistachio Vinaigrette

PAN FRIED GOAT CHEESE
with Crusted Apple Chips, Mixed Greens, Green Apple Slices & Pistachio Vinaigrette

Makes 4 Servings

Salad

12 oz. mixed salad greens
1 granny smith apple cored and thinly sliced
1/4 cup fresh lemon juice
2 tablespoons minced shallot
1 tablespoon chopped fresh tarragon
1 tablespoon white balsamic vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
1/2 cup olive oil
1/4 cup toasted pistachios
Salt and pepper to taste

Goat Cheese

4 oz. log of goat cheese. (can bump this up to 8oz. if you feel disc needs to be bigger)
1 1/2 cups Seneca Golden Delicious Apple Chips, crushed
1/4 cup grapeseed oil

Directions

In a large bowl, toss together the salad greens and apples. Divide among 4 plates. Set aside.

Add lemon juice, shallot, tarragon, vinegar, sugar, Dijon mustard, and olive oil to a jar and shake until well blended. Add pistachios and season to taste with salt and pepper. Set aside.

Cut the goat cheese into 4 equal pieces. Gently pat into a disk shape. Repeat this process for the remaining goat cheese. Place the apple chips on a plate. Dip each of the pieces of goat cheese in the apple chips. Press each side gently, making sure that the apple chips are pressed into the cheese. Heat the grapeseed oil in a small skillet over medium high heat. Lightly fry the goat cheese rounds for about a minute on each side until they are lightly browned and are just slightly melted on either side but still retain their shape. Remove from oil and drain on paper towels.

Top the salad with the fried goat cheese. Shake the dressing again and spoon over the salads making sure to divide the pistachios among each salad.

Serve immediately.

RECIPE ABOVE CONTAINS NUTS

Baked Sweet Potatoes with Maple Cinnamon Sour Cream and Crunchy Apple Chips

BAKED SWEET POTATOES with Maple Cinnamon Sour Cream and Crunchy Apple Chips

Makes 4 Servings

Ingredients

4 medium sized sweet potatoes, scrubbed
1/2 cup sour cream
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
1 cup Seneca Caramel Apple Chips, crushed

Directions

Heat oven to 400 F.

Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
While the potatoes are baking, mix the sour cream, maple syrup and cinnamon in a small bowl. Chill until ready to use.

To serve, make a slit in the top of each sweet potato: push ends together to open. Drizzle the sour cream over each of the sweet potatoes and top with the crushed apple chips.

Serve immediately.

Mixed Green Salad with Candied Walnuts, Chevre, Apple Chips, Champagne Mustard Vinaigrette

MIXED GREEN SALAD
with Candied Walnuts, Chevre, Apple Chips, Champagne Mustard Vinaigrette

Makes 4 Servings

Vinaigrette

1/2 cup extra virgin olive oil
1 garlic clove, finely chopped
2 tablespoons Dijon Mustard
2 tablespoons lemon juice
2 tablespoons honey
Salt and pepper to taste

Salad

12 oz. mixed salad greens
2 ounces chevre. crumbled
1/2 cup candied walnuts
1 cup Seneca Granny Smith Apple Chips (yum!)

Directions

Place the olive oil, garlic, mustard, vinegar, lemon juice and honey in a jar and shake until the dressing is well mixed. Season to taste with salt and pepper. Set aside.

Place the salad greens in a large bowl. Add the goat cheese, candied walnuts, and apple chips. Toss with about 1/4 cup of the dressing. Serve immediately.

Store remaining dressing in the refrigerator for up to a week.

RECIPE ABOVE CONTAINS NUTS