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Apple and Almond
Served with wine roasted garlic and pepperjack cheese, this fabulous fall salad recipe is from Jeremy Manley 'Southern California's Sustainable Chef', who is known for his fresh, seasonal, and local cuisine that is served at Jeremy's on the Hill, a California Style Bistro located up in Julian, San Diego's historic mountain destination.
10 garlic cloves, unpeeled
1 Tbsp. honey
Splash of white wine
1 cup farro
1 teaspoon salt
½ cup blanched almonds, chopped
Juice of 1 lemon
1 cup craisins
¼ cup fresh parsley leaves
6 ounces smoked pepperjack, cut into ½-
⅓ cup extra-
2 ½ tablespoons balsamic vinegar
Salt and pepper
Preheat oven to 350°. Place garlic cloves in the center of a 1-
Top with the honey and wine. Fold the aluminum foil up into a pouch.
Place pouch on a baking sheet, and then transfer to the oven. Cook until garlic is soft, about 45 minutes.
Set aside, turn off oven, and let cool. Then, squeeze the garlic out of their skins and set aside.
While the garlic is cooking, combine farro, salt, and six cups of water in a medium-
Bring to a boil over high heat, then reduce heat to a simmer and cook, uncovered, until tender, about 25 minutes.
When done, drain the farro in a colander, and then dry for 10 minutes on a paper-
Core both apples, and cut into ½-
In a large bowl, whisk together the olive oil and balsamic vinegar.
Pour the almonds into a medium skillet set over medium heat. Cook, shaking the skillet
often, until toasted.
Transfer almonds to a large bowl along with the farro, craisins, parsley, pepperjack, and wine-
Drain the apples and add them, too. Toss well. Season to taste with salt and pepper.
Jeremy's on the Hill -