Apple Carpaccio With Blue Cheese, Walnuts And Cider Dressing

1. 1

   Stir the apple cider and vinegar in a small saucepan and bring to a low boil over medium heat. Boil the syrup until it has reduced by half, about 8 minutes. It will thicken as it cools. Cool slightly, then whisk in the olive oil.

2. 2

   Mix the lemon juice with 1 cup of water in a large bowl. Using a mandolin, slice the apples paper thin, immediately dropping each slice into the acidulated water to prevent browning.

3. 3

   When ready to serve, drain the apple slices and pat them dry. Lay the slices, slightly overlapping, on a large platter or divided between four salad plates. Scatter over the blue cheese, walnuts and celery leaves. Drizzle the syrup over the apples and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.