Introducing our World Recipe Series where we share our favorite recipes from Top Chefs throughout the world!
Here’s a delicious recipe from Chef David Hawksworth of Hawksworth Restaurant, Vancouver B.C.
Apple Beet Salad
Serves 4
Ingredients:
4 apples segments (thinly sliced)
12 pickled beets, red and yellow
1 tbsp fresh dill
4 large handfuls of arugula
20 candied walnuts
200 gram of fresh chevre
100 ml caramelized honey vinaigrette (R)
Caramelised Honey Vinaigrette
Ingredients:
50 ml honey
Zest of 1 orange
1 sprigs thyme
1 tsp fennel seed
1 tsp coriander seed
50 ml champagne vinegar
50 ml olive oil
75 ml grapeseed oil
Salt
- Caramelize honey over medium heat until golden brown
- Remove from heat and steep all ingredients except for oil overnight
- Next day strain, incorporate with oil and adjust seasoning season
For Plating:
- Toss arugula, chopped apple and pickled beets in vinaigrette
- Place in bowl and garnish with nuts, pieces of chevre cheese, and fresh dill
Compliments of Hawksworth Restaurant
