Saffron Poached Apple Salad with Brie

A new spin on the classic apple walnut salad! In this creation, saffron infused apples are nestled in a bed of baby spinach with walnut pieces candied in granulated sugar and chunks of brie. Bon apetit.

Ingredients

• 8 ounces

  baby spinach

• 8 ounces

  brie cheese cut into bite size cubes

• Ground black pepper to taste

• 1/2 cup

  granulated sugar

• Seeds scraped from 1/4 of a vanilla bean

• 1 cup

  chopped walnuts

• Pinch

  fleur de sel salt

• 3

  granny smith apples cored and cut into bite size pieces

• 1 1/2 cups

  apple juice

• 1/2 cup

  apple cider vinegar

• 2 cups

  water

• 1/2 cup

  honey powder

• Pinch

  fleur de sel salt

• Pinch

  saffron (about 12-15 strands)

• Store bought or home made balsamic vinaigrette or Dijon mustard dressing of choice.

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Directions

Create poaching liquid for apples combining apple juice, apple cider vinegar, water, honey powder, fleur de sel, and saffron in large pot. Bring to a boil, strain saffron and return liquid to pot.

Throw apple pieces into pot and allow to simmer for four minutes.

Drain apples and cool in refrigerator.

In medium sized or large pot on high heat, stir walnut pieces with granulated sugar, scraped vanilla seeds and fleur de sel salt until sugar is melted.

With a spoon,carefully remove walnut pieces from pot immediately and cool for 15 minutes on wax or parchment paper.

As soon as apples and walnuts are fully cooled, toss with spinach and brie. Dress with balsamic vinaigrette or Dijon mustard dressing and top with crushed black pepper to taste.