Cookie cutters aren't just about making cute, sweet cookies- they can be used for making savory foods as well! Follow along as Celine of @celines_eats uses CookieCutterKingdom's Apple Cookie Cutter to make argula salad with apples, roasted delicata squash, and gruyere frico!
What you need:
-CookieCutterKingdom’s 4-inch Apple Cookie Cutter
- Parchment paper or silicone baking mat
Ingredients:
- 4 tbsp Gruyère cheese, finely grated- 4 fresh sage leaves
- 8 oz. arugula
- 2 tart, firm apples (such as Honeycrisp), cored and chopped into ½-inch pieces
- Delicata squash, sliced and roasted (no need to peel skin)
- 1 fennel bulb, sliced to ¼” thickness and roasted
- 1/2 cup pomegranate seeds
- 1/3 cup walnuts, toasted and chopped
Apple cider-mustard vinaigrette
- ¼ cup apple cider vinegar
- 1 tsp whole-grain mustard
- Squeeze of honey
- 3 tbsp olive oil
- Salt and pepper to taste
Pro tip: To remove pomegranate seeds without making a mess, submerge half of a pomegranate in a bowl of water and remove seeds underwater so that pomegranate juices don’t fly everywhere. This also cleans the seeds since these sink to the bottom while the white membrane floats to the top.
Directions:
Frico
Preheat oven to 375°F. Line a baking sheet with parchment paper or silicone mat.
Place the cookie cutter on the prepared baking sheet and place 1 tablespoon of grated cheese inside the cutter. Carefully spread the cheese evenly and place a sage leaf in the location of the apple leaf cutout. Slowly lift the cookie cutter up, being careful not to move the cheese out of position. Repeat with remaining cheese, spacing them at least 1” apart from each other.
Carefully place baking sheet in oven and bake for about 4 minutes or until golden brown and melted. Let cool completely on baking sheet. Store in an airtight container until ready to eat.
Salad
Toss arugula, apples, roasted squash, roasted fennel, pomegranate seeds, and walnuts in a large serving bowl. If serving right away, pour apple cider-mustard vinaigrette on top and toss to combine. If serving later, store salad separately from the vinaigrette until ready to enjoy. Before serving, top each salad with a Gruyère frico.
Apple cider-mustard vinaigrette
In liquid measuring cup, whisk together apple cider vinegar, mustard, and honey. While whisking, slowly drizzle in olive oil until dressing. Season with salt and pepper to taste.
