APPLES TO APPLES

The much-loved orchard fruit stars in this entertaining dinner from appetizer to dessert.

The much-loved orchard fruit stars from appetizer to dessert

APPLE CARPACCIO

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 40 MINUTES

1 cup apple cider or juice

2 sprigs fresh thyme

3 Honeycrisp apples

2 tbsp buckwheat

4 cups field lettuce (mâche) or microgreens

60 g Oka cheese, thinly sliced

1 cup pickled onions, quartered

2 tbsp toasted hazelnuts, coarsely chopped salt and pepper

Honey Vinaigrette

¼ cup hazelnut oil

2 tbsp cider vinegar

1 tbsp grainy mustard

1 tsp liquid honey In small saucepan, heat apple cider over medium-high heat until boiling; remove from heat. Add thyme; let stand for 10 minutes. Meanwhile, using mandoline, cut apples into very thin slices. Transfer to large heat-resistant dish. Pour hot apple cider over apples; let stand for 10 minutes.

Meanwhile, in small dry skillet, fry buckwheat over medium-high heat, stirring constantly until fragrant, about 4 minutes. Remove from heat and set aside.

Drain apples; divide among serving plates. Top with lettuce, cheese, pickled onions, hazelnuts and reserved buckwheat. Season with salt and pepper.

Honey Vinaigrette In bowl, whisk together hazelnut oil, cider vinegar, mustard and honey. (Make-ahead: Can be transferred to airtight container and refrigerated for up to 1 week.)

Drizzle 3 tbsp of the dressing over salad. Serve with remaining dressing.

PER EACH OF 6 SERVINGS about 225 cal, 4 g pro, 15 g total fat (1 g sat. fat), 19 g carb (4 g dietary fibre, 14 g sugar), 8 mg chol, 350 mg sodium, 1 mg iron.