Poached Apple Salad

Courtesy of Chef Brent Davis, Chef de Cuisine at Bacchus – A Bartolotta Restaurant.

This health mix features winter greens tossed in a Dijon apple cider vinaigrette, fall spice poached apples, candied pecans, raisins, crumbled gorgonzola cheese. Yields 4 portions.


  • One large mixing bowl
  • One medium mixing bowl
  • One large (approx. 1 gallon) metal pot
  • One small (approx. 2 qt.) metal pot
  • One wire whisk
  • One cutting board
  • One sharp kitchen knife
  • One baking tray
  • Large perforated spoon

Salad ingredients:

  • 4 heads frisee, cleaned and cut into 2 inch segments (endive, radicchio, escarole or even kale will suffice if frisee is not available)
  • 1 granny smith apple, peeled and sliced thin for garnish
  • 1 cup raisins
  • 1/2 cup crumbled BelGioioso gorgonzola

Salad directions:

• Mix ingredients in large mixing bowl. Reserve and refrigerate.

Candied pecans ingredients:

  • 1 cup shelled half pecans
  • 3 cups sugar
  • 2 cups water
  • 1/2 tbsp. salt
  • 2 cups canola oil


  • Pour water and sugar into small metal pot. Bring to a boil.
  • Add pecans and boil for 10 minutes.
  • Strain pecans out of water, discard liquid.
  • Allow pecans to fully dry on baking tray.
  • Add canola oil to same pot once cleaned and dried. Allow oil to reach 350 F degrees.
  • Add boiled pecans to oil and fry for 45 seconds to a minute. Remove pecans from oil with a perforated spoon and return to baking tray.
  • Sprinkle salt on the finished pecans and allow to cool and dry. Reserve for assembly.

Vinaigrette ingredients:

  • 1 tbsp. Dijon
  • 1 sprig of fresh tarragon, finely chopped
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups salad oil
  • 1 tbsp. honey
  • 1/2 orange zest
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh cracked pepper


  • Add Dijon, vinegar, honey, and orange zest in medium mixing bowl.
  • Slowly add oil while whisking to incorporate an emulsion.
  • Finish with salt, pepper, and tarragon. Reserve for assembly.

Poached apples ingredients:

  • 2 honey crisp apples, diced in 3/4-inch cubes
  • 1 remaining orange, cut in half
  • 1 quart apple cider
  • 2 cups white wine (preferably semi-dry)
  • 1 stick cinnamon
  • 1 tsp. whole clove
  • 1 tbsp. fresh ginger (peeled/rough chop)
  • 1/2 teaspoon nutmeg
  • 1/2 tsp. whole peppercorn


  • Add cider, wine, cinnamon, clove, ginger, nutmeg, orange, peppercorns in a large pot. Bring to a boil.
  • Allow to boil for 2 minutes, then bring down the heat to a low simmer. Gently add the diced apples to the liquid.
  • Allow to poach for at least 4-5 minutes or until fork tender.
  • Remove apples from the liquid with perforated spoon, avoiding the spices and ginger. Place on baking tray. Allow to cool in refrigerator.


• Add all the ingredients to a large mixing bowl. Mix thoroughly while adding the vinaigrette to your liking. Season with salt and pepper to taste. Serve immediately.