>> Monday, February 6, 2012
Last week I had the pleasure of attending a BC Tree Fruits hosted event celebrating Apple Month! The event was held at Home Tasting Room on Stephen Avenue downtown and featured many specially prepared dished by Chef Rogers. Some dishes we got to sample include an apple and cheddar tart, duck confit and apple pastry, apple and feta salad, not to mention the tasty drinks served as well. The crowd favourite was definitely the pork belly overtop apple puree with a light apple foam. I enjoyed washing mine down with the apple juice and hennessy cocktail.
Aside from the great food and company, I found it the perfect opportunity for me to learn more about the apple and their operations. BC Tree Fruits is a Canadian based company locally sourcing their apples (and other fruits such as cherries, plums, etc) from the Okanagan Valley. They represent over 800 local BC farmers who produces up to 4 million carts of apples a year, which allows them to limit their environmental footprint and by purchasing their products, so can you.
During the evening, a local BC farmer also spoke about her passion about apples and how it relates to healthy eating and sustainability. All of which I found very inspiring. What better wisdom to pass down then living a better healthier lifestyle and enjoy eating wholesome natural foods? I found it motivating and wanted to celebrate this great month by creating a fresh and healthy recipe which highlights the apple in all its glory. I hope you enjoy it as much as I did.
Apple Fennel and Arugula Salad with Apple Vinaigrette
Ingredients:1 fuji apple, cored and cut in to matchsticks
1 fennel bulb, cored and cut finely
1/2 small onion, chopped
1 tbsp apple cider vinegar
1/2 tbsp dijon mustard
1 tbsp honey
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil (optional)
Preparation:In a small bowl, combine the apple cider vinegar, dijon mustard, honey, salt and pepper. Stir until the honey is fully dissolved. Add in the olive oil if using. Set aside.
In a large mixing bowl, add in the apple, fennel, and onion. Pour in the apple cider dressing.
Toss until all the ingredients are coated with the vinaigrette.
To serve, place a bed of arugula on a plate, top with the apple and fennel slaw. Add pecans and cranberries over top. You can also add a bit of the fennel fronds on top.