To make this recipe raw, don’t toast the nuts.

Green Apple Carpaccio with Goat Cheese and Arugula

SERVES

4

PREP TIME

10 min

COOK TIME

05 min

Ingredients

¼ cup/60 mL organic extra-virgin olive oil

4 teaspoons raw apple cider vinegar

Fine sea salt to taste

Freshly ground black pepper to taste

2 small tart green apples, such as Granny Smith or Pippin

3 cups/40 g loosely packed arugula leaves

½ cup/60 g crumbled goat cheese (optional)

¼ cup/30 g thinly sliced red onion

2 tablespoons chopped hazelnuts, toasted

Directions

  1. In a medium bowl, whisk together the oil and vinegar. Add salt and pepper to taste. Set aside.

  2. Cut the apples crosswise (through the core) into thin slices, discarding the seeds—each slice should be one round cross-section of the apple. Arrange the apple slices on plates or a platter and drizzle with about half of the dressing.

  3. Add the arugula to the bowl with remaining dressing and toss. Arrange the arugula on top of the apples, top with goat cheese (if using), red onion, and hazelnuts, and serve.

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