Apple Carpaccio With Blue Cheese, Walnuts And Cider Dressing

• 1 cup apple cider
• 2 tablespoons apple cider vinegar
• 1 - 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 granny smith apples
• 1 cup crumbled blue cheese
• 1 cup chopped walnuts
• 1 handful celery leaves

1. Stir the apple cider and vinegar in a small saucepan and bring to a low boil over medium heat. Boil the syrup until it has reduced by half, about 8 minutes. It will thicken as it cools. Cool slightly, then whisk in the olive oil.
2. Mix the lemon juice with 1 cup of water in a large bowl. Using a mandolin, slice the apples paper thin, immediately dropping each slice into the acidulated water to prevent browning.
3. When ready to serve, drain the apple slices and pat them dry. Lay the slices, slightly overlapping, on a large platter or divided between four salad plates. Scatter over the blue cheese, walnuts and celery leaves. Drizzle the syrup over the apples and serve.

apple cider, apple cider vinegar, olive oil, lemon juice, granny smith apples, blue cheese, walnuts, handful celery

Taken from food52.com/recipes/8699-apple-carpaccio-with-blue-cheese-walnuts-and-cider-dressing (may not work)