Apple Carpaccio with Goat Cheese and Arugula Salad
- one quart sweet apple cider
APPLE CIDER VINAIGRETTE:
- 2 Tbs. apple cider vinegar
- 2-3 Tbs. Apple Syrup (see recipe above)
- 1/2 cup 100% Olive Oil (light, not extra virgin, that will alter the taste of the apple cider)
- Salt and pepper
SYRUP: Pour one quart sweet apple cider into a cast iron saute pan over medium heat. Reduce the cider slowly to one cup. Remove from heat and let cool. It will have the consistency of thick syrup.
SALAD: Peel and slice the apples, then place the slices on a plate in a circular pattern. Toss the arugula with the vinaigrette. Place the salad on top of the apple slices. Put the goat cheese on top of the salad and serve.