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Recipes - Gravenstein Apple Fair 2016 Crisp Gravenstein Apple Salad with Jack's Applewood Bacon, Marinated Summer Vegetables & Bellwether Ricotta Chef Jack Herron, Eat It Make It Grow It Serves 6 3                 Gravenstein Apples (cored whole, and sliced very thin into rounds) 1 large         lemon, juiced 1 pint           cold water Mix lemon juice and water, then add apple slices too soak for 15 minutes. Next, drain water and lightly pat dry apple slices. Transfer apple slices to a dehydrator set to 145˚F, or spread out on a rack on top of a sheet tray, and place into convection oven at lowest temperature with convection fan blowing. Dehydrate for around 7 hours, or until crispy. These will get crispier as they cool and set. ½ pound      sliced Applewood smoked bacon, cut into 1-inch pieces Cook in a pan over low heat. Drain fat and set aside to cool. ¼ pound      fresh beans, preferably haricot vert-style (if larger, clean and cut into 1 – 2-inch pieces) 3 ears          fresh sweet corn, cleaned and kernel cut from cob 1 pt             mixed heirloom cherry tomatoes, cut in half 1 cup          Jack’s pear vinegar 1 Tbsp         salt 7                black peppercorns ½ Tbsp        fennel pollen Place all the prepped veggies in a large bowl. Put the pear vinegar in a small pot with salt, peppercorns and fennel pollen. Bring to a simmer on high heat, remove from stove, and pour hot liquid over mixed veggies. Cover and place into refrigerator until cold. 1 cup      Bellwether Farms ricotta cheese To serve, put ricotta into a bowl. Drain your marinated vegetables but reserve liquid. Add veggies to the bowl with ricotta along with a healthy serving of crispy bacon. Garnish with your Crispy Apple Chips, which could also be used as a scoop. And if you really want to take it a notch further….. take that bacon fat and vinegar mixture you’ve reserved which will make a tasty vinaigrette dressing if whisked together. Enjoy!