Apple Carpaccio Yield: 8 Servings Source: Susan Walter, Chef

Green Apple Vinaigrette:
•	1 small shallot, minced
•	1/2 cup Culinary Traditions™ Green Apple,  thawed
•	1/4 cup white wine vinegar
•	1/2 cup canola oil
•	1 tsp. salt
•	1 tbsp. tarragon
Method:
1.	Whisk ingredients together in a small bowl and reserve.
Walnut Picada:
•	1 1/2 inch thick slice of bread
•	1 tbsp. olive oil
•	4 oz. walnuts
•	1 tbsp. Culinary Traditions™ Orange Zest,  thawed
•	8 mint leaves
•	salt to taste
Method:
1.	Brush bread with olive oil and toast in 375° F oven for 10-12 minutes until lightly browned.
2.	Place walnuts on baking sheet and roast in 375° F oven for 12-15 minutes.
3.	Pulse bread and walnuts in food processor to make a medium sized crumbly mixture (about the size of pine nuts).
4.	Add Orange Zest, mint and salt. Pulse once or twice to combine.
Assembly:
•	4 crisp red apples
•	Watercress
•	8 crostini
•	4 oz. goat cheese
Method:
1.	Core & thinly slice red apples on a mandoline. Arrange, overlapping slightly on oversize salad plate.
2.	Toss watercress with 1 cup Green Apple Vinaigrette.
3.	Divide amoung 8 plates, about 1 oz. watercress per plate, in the center of the apple slices.
4.	Drizzle 2 tbsp. Green Apple Vinaigrette over apple slices.
5.	Sprinkle Walnut Picada over apple slices. Garnish with Crostini spread with goat cheese.