1 garlic clove, minced
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) coarse salt
1/4 tsp (1 mL) milled pepper
4 oz (125 g) olive oil
2 tbsp (30 mL) honey
1 oz (32 g) white wine vinegar
1/2 lemon, juiced
4 Jonagold apples
1/2 cup (125 mL) chopped smoked almonds
1/4 cup (50 mL) dried cranberries
3 oz (95 g) blue cheese, crumbled
In a large bowl, whisk garlic, Dijon, salt, pepper, olive oil, honey, vinegar and lemon juice until emulsified.
Core apples, leaving peel on; cut in segments and irregular size pieces. Add apple, almonds, cranberries and blue cheese to bowl. Toss together and serve. Makes 4 appetizers or 2 entrées.