Last night, Mr.S. and I introduced Kidlet #1 to the iconic 80's flick, "The Breakfast Club." Although some scenes and references needed explaining (the movie was made in 1985 after all), Kidlet #1 seemed to really enjoy it. That's one of the things I just adore about that kid. He's so open to new ideas, activities and people. I wish more adults were like that. Another amazing thing about him is that he's open to trying new foods. He's always a joy to take out or cook for. Sure, he likes the teen staples of burgers, tacos and pizza but he's just as willing to delve into some sushi, Thai or Greek food.
Recently I brought over a few Pink Pearl apples for the kidlets to try. Kidlet #2 looked at the fruit with the utmost suspicion whereas Kidlet #1 snaked a taste as soon as I sliced it up. If you've never seen a Pink Pearl apple before, pop by the Co-op and pick one up. They currently have a huge display of the heirloom apples from Rider and Sons out of Watsonville. The peel is smooth and cream colored, oftentimes with a blush but the wow factor is that the flesh is a striking rose-pink. The only drawback with these beauties? The season is short, usually just a few weeks.
*An interesting tidbit- Pink Pearl apples were developed right here in Northern California in 1944, by a gentleman named Albert Etter, from a variety called Surprise.
To showcase these pomaceous lovelies, I decided to keep the recipe uncomplicated. I offered them up on a bed of simple mixed greens, sprinkled with honey almond slices and a few drizzles of homemade apple cider vinaigrette. The salad was a hit, Kidlet #2 had two HUGE servings.
Fresh Apple Cider Vinaigrette
Ingredients
2 teaspoons honey
1.5 teaspoons Dijon mustard
a good sized pinch of Kosher salt
a good sized pinch of fresh ground back pepper
1 tablespoon minced shallots
2/3 cup olive oil
1/3 cup apple cider vinegar
1 small glass jar with a tight-fitting lid
Instructions
1. Add all the ingredients to your jar, close the lid.
2. Shake well. You want the oil to incorporate and the mixture to emulsify.
3. Slowly pour on salad.
*vinaigrette will keep for a day or two, refrigerated. Just bring to room temperature to use.