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| Hazelnut Fried Fresh Mozzarella with Cider Vinaigrette |
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| INGREDIENTS: |
1 cup hazelnuts, toasted and skinned
4 tablespoons flour
2 pounds fresh mozzarella (small balls if possible)
2 eggs
2 ounces unsalted butter
4 ounces olive oil
Flour for dredging
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| METHOD: |
1) Put hazelnuts and flour in food processor and pulse into fine meal without bringing out oil in nuts.
2) Shave ends of mozzarella and slice into ¾ inch pieces. Dredge in flour removing as much excess as possible. Dip in beaten egg then in hazelnut mixture. Place on wire rack and refrigerate for 30 minutes.
3) Quickly sauté mozzarella in batches of olive oil and butter over medium heat to brown both sides.
4) Serve with mixed greens and apple cider vinaigrette. Garnish with Granny Smith apple batonnets sautéed over high heat in butter and sugar until crisp.
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| INGREDIENTS: Apple-Cider Vinaigrette |
1 cup fresh apple cider
2 ounces cider vinegar
2 cloves garlic minced
1 teaspoon dry mustard
Kosher salt and cayenne pepper
½ cup olive oil
¼ cup chives minced
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| METHOD |
1) Reduce cider to a light syrup. Remove from heat, cool slightly and add cider vinegar, garlic and mustard. Salt and pepper to taste.
2) Wisk in olive oil and chives
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