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Serves 4


  • 4 large green apples, peeled and diced
    2 tablespoons lemon juice
    2 cups apple cider
    1 cup parmigiano-reggiano cheese, grated
    2 cups shelled walnuts, 1 cup lightly toasted 1 cup ground fine
    2 ounces balsamic vinegar
    2 ounces olive oil
    kosher salt
    black pepper
    1 pound arugula, washed and trimmed
    1/2 pound red seedless grapes
    1/4 cup thinly sliced red onion, soaked in balsamic vinegar
    1/2 pound orecciette or shells pasta, cooked, cooled and oiled
    4 ounces gorgonzola cheese, crumbled


  • Salad:
    Set aside a little more than 1/2 of apples in bowl with water and lemon juice.
    Place remaining apples in small saucepan with cider.
    Bring to a boil. Reduce heat and simmer until apples are tender. Remove apples from heat, strain (reserving cider) and purée.

    Combine 4 ounces of purée with oil and vinegar. Add salt, pepper and about 2 ounces reserved cider to taste.
    Drain remaing apples and toss together with walnuts, pasta, grapes, arugula, onions and dressing. Serve salad in baskets and top with gorgonzola.

    Place a non-stick 9"sauté pan over low heat. Sprinkle bottom of pan with 1/4 cup Parmigiano to cover surface (cheese will melt), then with 1/4 cup ground walnuts.
    When edges of crêpes are golden brown, peel away from pan with rubber spatula and invert slowly into 6-7" bowl to form basket.
    If it tears, place back in pan with a bit more cheese to seal. Basket will crisp within seconds. Repeat to make 4 baskets.
Pasta salad in parmesan baskets

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