Pink Lady Apple Carpaccio with walnut-parsley vinaigrette and Reserve Sonoma Jack cheese

Serves four




Ingredients


1 bu. Italian parsley, chopped finely

2 each Pink lady apples, cored

1/4 cup Walnut oil

1 each Lemon

1/2 cup Toasted walnuts, chopped

1/4 cup Roasted, shelled cocoa bean nibs

1/4 lb. Sonoma Reserve Jack cheese
to taste
Salt and pepper




Preparation

Using a very sharp mandolin or an electric slicer, slicer the apples into 1/8″ slices across the core. Arrange the slices over four large plates.

Mix the chopped parsley with the walnut oil and brush onto the sliced apples using a pastry brush. Quarter the lemon and squeeze one quarter over each plate.

Scatter the chopped walnuts and cocoa nibs evenly over the apples and sprinkle them lightly with salt.

Anne Gingrass-Paik
Brix Executive Chef