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Waldorf Salad Cones      Ingredients     1/2 cup walnuts halves, tossed in granulated sugar, 1/2 cup sour cream, 2 Tbsp light mayonnaise, 2 Tbsp chopped parsley, 1 Tsp honey, 1/2 lemon, zest finely grated, Freshly ground black pepper, 2 large crisp apples, such as Granny Smith, 1/4 cup golden raisins (May substitute), 1/2 lemon, juiced, 1Tbsp EV olive oil, 2 cups spring lettuces, trimmed, washed, and dried.    Directions     Preheat the oven to 350 degree F.  Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.  Whisk the sour cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.  Halve, core, and cut the apples into thin strips leaving the skin intact. Add the apples and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.  Toss walnuts into the salad. Arrange in champagne flutes, martini glass or place the salad on the lettuce and serve.

Waldorf Salad Cones

Ingredients

1/2 cup walnuts halves, tossed in granulated sugar, 1/2 cup sour cream, 2 Tbsp light mayonnaise, 2 Tbsp chopped parsley, 1 Tsp honey, 1/2 lemon, zest finely grated, Freshly ground black pepper, 2 large crisp apples, such as Granny Smith, 1/4 cup golden raisins (May substitute), 1/2 lemon, juiced, 1Tbsp EV olive oil, 2 cups spring lettuces, trimmed, washed, and dried.

Directions

Preheat the oven to 350 degree F.

Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the sour cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Halve, core, and cut the apples into thin strips leaving the skin intact. Add the apples and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.

Toss walnuts into the salad. Arrange in champagne flutes, martini glass or place the salad on the lettuce and serve.

Wine Suggestion

2009 Ferrari Carano Fumé Blanc

Straight from Sonoma County, Ferrari-Carano’s 2013 Fume Blanc the perfect white wine to add to any wine lover’s personal collection. With delicious aromas of white peach, orange blossom, pear, quince, Meyer lemon and mango, this wine is a blend of purely Sauvignon Blanc grapes from Sonoma County. Bright acidity and crisp freshness from the cool, stainless steel tank fermentation combine with the subtle oak character from barrel aging adding body, complexity and depth.

Pair with seafood and poultry dishes or white meats like veal and pork. This wine also goes well with spicy and ethnic cuisines like Japanese, Vietnamese, Thai, Chinese, Korean, Mexican and Southwestern dishes. Special thanks to Brad Bush, Georgia Crown Distributing Co.