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I first discovered Frog Hollow Farm on Instagram. I actually haven't been there yet—I thought it was close by in Brentwood, the neighborhood in LA, but it’s actually a six-hour drive away, lol—but I dream of running through their orchards. They’ve been around for 45 years and are REALLY famous for their peaches in the summer and lots of different apples and pears in the fall. So for Cravings' Apple Week, they shared some tips for picking the best apples for cooking and baking, and Chef Mario Hernandez gave us his favorite fall salad recipe. Here's why he says it's so special:
"The inspiration for this salad is seasonality. I use the farmers' market as my calendar. What's abundant in the market will also be what is at its peak in flavor. I'm particularly fond of the multiple layers of textures and flavors within the salad. Thinly sliced sweet-and-tart apples with flickering colors of pale white, red, and orange; the delicate bite of the fennel with its pointed anise notes; robust and buttery spark of pine nuts; umami-filled pieces of sheep's milk cheese; and the chewy and acidic flashes of dried apricots. It's a great salad on its own or served with a main dish like roast chicken." —Chef Mario Hernandez, culinary coordinator at Frog Hollow Farm.
1 small bulb of fennel, with green fronds saved for garnish
1 Pink Lady apple
½ cup grated Manchego or Pecorino Romano cheese (or more)
2 tablespoons toasted pine nuts
3 dried apricots
¼ cup white wine vinegar
¼ cup olive oil
+ Kosher salt and freshly ground black, to taste
Not my first caesar recipe...and definitely not my last.
Move over, PSL—this is your drink of the fall.
Warming, cozy, and comforting to the max.
Bowls of goodness for any time of the day.
You'll dough nuts for this festive fall dessert.
