Radicchio With Granny Smith Apples And Mozzarella
- 1 Red Delicious apple, quartered and cored
- 1 Mutsu apple, quartered and cored
- 2 cups apple cider vinegar
- 4 tablespoons apple vinegar
- 4 teaspoons olive oil
- 4 tablespoons grape-seed oil
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1 Granny Smith apple, quartered and cored
- 1 Honeycrisp apple, quartered and cored
- White balsamic vinaigrette
- 6 mozzarella balls, halved
- olive oil
- fleur de sel
- cracked black pepper
- 1 head radicchio, quartered and cored, leaves separated
- 2 heads butter lettuce, leaves separated
- basil leaves
- Cut the apple wedges into 2.5-cm (1-inch) pieces and place in a heatproof container.
- Heat the vinegar in a saucepan to a boil and pour over the apples to cover.
- Let cool to room temperature.
- Transfer to an airtight container and refrigerate for 3 days.
- Strain the infused vinegar and discard the apples.
- Reserve the apple vinegar in an airtight container, refrigerated for up to 1 week.
red delicious apple, mutsu apple, apple cider vinegar, apple vinegar, olive oil, oil, salt, sugar, apple, apple, white balsamic vinaigrette, mozzarella, olive oil, fleur de sel, cracked black pepper, head radicchio, butter, basil
Taken from www.foodrepublic.com/recipes/radicchio-with-granny-smith-apples-and-mozzarella/ (may not work)