Looking for a salad recipe that works for the colder months? Check out one of the dishes on Mon Ami Gabi’s new Fall/Winter menu, Endive and Gala Apple Salad with Roquefort cheese, walnuts, and cider vinaigrette. Executive Chef Nelli Maltezos created this quintessential healthy fall starter with differing levels of acidity and flavors that are the perfect match.

To download a printable version of Mon Ami Gabi’s Endive and Gala Apple Salad recipe, click here.

Come in and try this dish, click here to make a reservation at Mon Ami Gabi.

Mon Ami Gabi Endive and Gala Apple Salad

Endive & Gala Apple Salad with Gala Apple, Blue Cheese and Cider Vinaigrette 
Yield: 4 Portions

INGREDIENTS:
8 ounces of julienned yellow endive
8 ounces of freshly julienned gala apple
8 ounces cider vinaigrette
Pinch of salt and freshly ground pepper
¼ cup picked parsley
6 ounces Roquefort cheese (portioned and broken at plating)

METHOD:

  1. Gently toss all ingredients, topping salad with Roquefort cheese.

HOT POINTS

  • Endive must be freshly cut and dried.
  • Apple must be freshly julienned.

Roasted Apple Purée
Yield: 4 Portions

INGREDIENTS:
2 ounces apple juice
½ pound roasted Gala apples

METHOD:

  1. Cut apples in half and toss with olive oil, salt and pepper. Place flesh side down on sheet pan lined with parchment paper.
  2. Roast in a 325⁰F oven for 30 minutes.
  3. Core apples and scoop out flesh. Toss skin away.
  4. Puree with apple juice until smooth.

Apple Vinaigrette
Yield: 4 Portions

INGREDIENTS:
1 cup apple purée
½ cup apple juice
½ cup cider vinegar
¼ cups olive oil blend 80/20
Salt & pepper, to taste

METHOD:

  1. In a mixing bowl combine the apple purée, apple juice, cider vinegar, salt and pepper.
  2. Place into a blender. With the blender running, slowly incorporate olive oil.
  3. Season to taste.

In the mood for more fall harvest dishes? Here are some of the new seasonal dishes our restaurants are serving!