Over the last six months, I’ve purchased too many cookbooks to count. Call it retail therapy or merely going overboard, but cookbooks are my favorite thing to flip through for creative recipe ideas of inspiration. I’ve acquired books from Asheville’s best chefs, Amanda Clark’s new book, Smitten Kitchen, Vivan Howard’s Deep Run Roots, slow cooker books, you name it. I’m not always well behaved as I use Amazon more than I should admit – but I’m trying to make a habit of ordering from Scuppernong Books in downtown Greensboro (local is best!).
Ashley Christensen’s new book ‘Poole’s: Recipes and Stories from a Modern Diner’ is pretty outstanding. The salad section maybe my favorite including seasonal salads that are creative, visually appealing and sophisticated. Her salad recipe with apples, avocados and blue cheese works great in colder months. I’ve made this twice while entertaining and it’s been a huge success.
By the book and try the recipe!
Marinated Avocado, Apple, Blue Cheese and Pistachio Salad, Ashley Christensen
Cider Maple Dijon Vinaigrette
- 2 teaspoons minced shallot
- 1/3 cup cider vinegar
- 1/3 cup maple syrup
- 1/3 cup whole grain mustard
- 2 tablespoons Dijon mustard
- 1 cup vegetable oil
Marinated Avocado, Apple, Blue Cheese and Pistachio Salad
- 2 avocados, sliced
- 1 apple, thinly sliced
- 1/2 cup radish, thinly sliced
- a handful of toasted almonds to pistachios
- 1/2 small red onion, thinly sliced
- 2 ounces, blue cheese crumbled
Layer all the ingredients as you like. Dress with vinaigrette.