Caramel Apple Salad

1. 1

   Combine the goat milk, sugar, vanilla bean, and cinnamon stick in a heavy-bottomed pot.

2. 2

   Heat on medium-high heat until boiling.

3. 3

   remove from heat and add baking soda/water mixture.

4. 4

   stir until the goat milk mixture stops foaming, and then return to heat.

5. 5

   cook the milk mixture at a low boil for about 2 to 3 hours, until it is reduced to a thick caramel - you will have approximately 1 1/2 cups of caramel sauce.

6. 6

   Remove the cinnamon stick and vanilla bean (I usually do this about halfway through the cooking process because it's a little easier to remove them while the sauce is still thin).

7. 7

   Combine the hot cajeta caramel with the softened cream or neufchatel cheese and whisk until the cheese is uniformly melted into the caramel.

8. 8

   Core the apples and chop into bite sized pieces, putting the chopped pieces in a large bowl of cold water with the 2 Tbs lemon juice added as you work.

9. 9

   When all of the apples have been chopped drain them well, and combine them with the caramel/cheese sauce in a large bowl.

10. 10

    Coarsly chop the walnuts.

11. 11

    Add walnuts and raisins to the apples and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.