This warm harvest salad recipe was inspired by our first visit to the Friuli Venezia Giulia region in Italy. We visited several vintners during our stay, including the Gravner Winery, on the border between Italy and Slovenia. Here we learned about their unorthodox methods for producing wine. While we sampled their spectacular wine we were also treated by a dinner made by this area’s only Michellin Starred Chef, Alessandro Gavagna. We loved everything we tasted that day and have tried to do our best to recreate some of the flavors. For this deceptively simple salad, the chef had zucchini blossoms on hand. Lacking the blossoms and locally sources cheese, we have settled for carrots and readily available Edam cheese. The most important secret in having it all come together is the pairing of the warm caramelized bright vegetables with the tart green apple and slightly salty cheese. Then, pulling it all together with freshly grated horseradish. Each element is good on its own, but when you get a little bit of each in one single bite the results are something on a whole new level.
- 2 Carrots
- 1 Green Apple, such as Granny Smith
- 1 Red Bell Pepper
- 1 1/2 Ounces Edam Cheese
- 1 Tablespoon Butter
- Grated Fresh Horseradish as a Garnish
- Sea Salt
- For 1 - 2 Servings
- Wash and peel the carrot and then slice into ribbons with a vegetable peeler
- Wash and core the red bell pepper and thinly slice
- Heat the butter in a frying pan over medium heat.
- Add the carrots and red bell pepper, season with sea salt and saute until they become soft
- In the mean time, peel and grate the apple and cheese.
- Assemble all of the ingredients in layers, starting with the cooked vegetables, cheese, and grated apple.
- Grate fresh horseradish over the top and serve immediately
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