Culinary Cooking and Concepts
Chef John Findley, Executive Chef, University Club of MSU
Featured Food: Apples Yield: Serves 10


  • 5 oz red apple (gala, Macintosh or any sweet apple)
  • 1 medium shallot
  • 1 1/2 T brown sugar
  • 1 T Dijon mustard
  • ¼ c white wine vinegar
  • 2 T apple juice
  • ¾ c EV olive oil
  • 1 T lemon juice
  • Salt and pepper


Peel and core the apple. Peel the shallot. Chop up both for easier blending. Add all the ingredients in a blender and pulse until the dressing is blended and smooth. Add to Harvest Salad (recipe can be found here). Refrigerate for up to 2 weeks.

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