Apple & Vanilla Tart Fine

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I woke up today to the muted colours in the forest behind our house and a pinch of light peaking from behind the clouds. It felt like rain, although I couldn't substantiate that from my position and with my eyes squinting and adjusting. It's my favourite moment of the day, partly awake and still kind of dreaming.

My wife was fast asleep, her eyes fluttering and her face so full of meaning. I stare at her across the bed from me and wonder if I'm dreaming. I could almost see the happiness hidden in that dream as a smile jumped on her face. I knew this would be a great, lazy day and the first moments would be spent watching her sleep. It's the small things that matter, especially when something is about to rip you from your bed.
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Sweet Apple and Carrot Latke

I was left to my own devices this morning. My wife was up early and off to a blowout holiday makeup sale just outside Toronto with a friend. The things we do for the things we love. After I waved goodbye I headed to the kitchen. There was a bit of work to be done.  No, really. I tidied up, emptied the dishwasher and quickly realized how hungry I was. I think it was the pangs that did it.

I've made potato fritters countless times before. This time, however, I needed to indulge and satisfy that sweet tooth craving. I thought of the perfect combination of ingredients and flavours that would do the trick. It was so simple I'm baffled as to why I didn't do this before.  A bit sweet and savoury. All delicious.

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Lime Vinaigrette on Baby Arugula, Apple and Prosciutto Salad

My wife loves salad. She loves the taste combinations and the fresh, cool greens with a sweet and savoury dressing. Quite often she'll pass on something more substantial for a salad stacked with fresh seasonal flavours and topped with shaved Parmigiana Reggiano. And she'll definitely suggest salad whenever we're hosting a dinner party. I'm sure you get the point.

Over the years I've made countless variations on the standard "American" salad. I've also attempted new recipes and flavour pairings. It doesn't always work but when it does, it's like hitting gold. I've made the following, plus more: Red Leaf with Tarragon Vinaigrette, Heirloom Tomato, Classic Caeser, Avocado and Mango with Shrimp, Summer Citrus Chickpea, Frisee with Pears, Goat Cheese and Pecans, Shaved Carrot and Raisin.

I love making salads and building flavour from the bottom-up and, particularly, grabbing my whisk and making the dressing. My wife craves homemade dressing, and, at home, food is about simple and fresh. Luckily, I had just the right thing up my sleeve. My take on the stantard pork and apple pairing.  A Sweet Lime Vinaigrette on Baby Arugula, Apple and Prosciutto Salad.

This salad is quick and easy and balanced. It incorporates the sweetness in the dressing, the salty texture of prosciutto, the crisp acidic and sharp flavour of the Granny Smith apple and the spicy, peppery tones of the arugula. This salad is harmony in a bowl.

Apple and Prosciutto Salad:


Yields: 4

The Goods:
4 Prosciutto slices, rolled and sliced into ribbons
2 Granny Smith apple, thinly sliced and cut into sticks
Arugula
1 lime, juice only
1 tbsp. Dijon mustard
1/4 cup Extra-Virgin olive oil
2 tbsp. honey
Kosher salt and fresh ground black pepper

The Prep:
1. Combine mustard and lime juice in a mixing bowl. Slowly drizzle in the olive oil as you whisk to create an emulsion. Stir in honey and and season with salt and pepper. Give it another good whisk to mix all the ingredients.
2. Wash the Arugula leaves. Place a handful in each bowl and top with prosciutto and apple sticks. Pour in a light coating of the dressing. Fold to combine.