Gravenstein Apple and Chiogga Beet Carpaccio with Laura Chenel's Chèvre and Fresh Herbs
Jacquelyn Buchanan of Laura Chenel's Chevre
Serves 4 as a salad or 2 as an entrée
The flavor of smoked olive oil really makes this salad "pop". The smoky flavor works really well with the pecans and marries with the other ingredients. If, however, you are not a smoke fan – a mellow fruity extra virgin olive oil is wonderful as well.
2 Gravenstein apples (~ 1 pound), washed and cored
4 chiogga beets, medium size (about ½ pound), peeled
1 lemon, zested and juiced
1 Tbsp roughly chopped fresh herbs (basil, tarragon, mint, thyme or lemon thyme)
3 Tbsp extra virgin olive oil (or smoked olive oil)
4 ounces Laura Chenel's fresh chèvre (Log or Chabis)
2 ounces Laura Chenel's Tome
1 Tbsp sea salt
Spiced Pecans (Trader Joe's or your favorite brand), chopped
Cut off the end of the apples and beets to create a flat surface and slice thinly (⅟16 inch). Toss the apples and beets separately with the lemon juice and zest. Arrange the apples and beets alternately in an attractive pattern on individual serving plates.
Sprinkle with the herbs, and drizzle with the olive oil (or smoked olive oil if using). Crumble the fresh chèvre on top of the herbs and apples. Using a vegetable peeler, shave the Tome over each salad. Sprinkle with sea salt and drizzle with more olive oil (or smoked oil). Sprinkle with the spiced pecans.