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Ingredients:

2 each Granny Smith Apples, small, peeled
2 cup Red wine
1 cup Water
1/3 cup Sugar
1 each Cinnamon sticks
1/2 tsp. Lemon zest
5 oz. Petite salad greens
as needed Chef Larry's Champagne Vinaigrette
to garnish Toasted walnuts, chopped
to garnish Chives, minced
8 each Cherry tomatoes, cut in half

Method:
Prepare Champagne Vinaigrette, reserve. Prepare wine poached apples by placing red wine, water, sugar, cinnamon sticks and lemon zest in a saucepan. Bring to a simmer and add apples. Reduce heat to very low simmer and cook until tender (approximately 20 – 25 minutes). Carefully remove apples and place under refrigeration. Take remaining poaching liquid and simmer over medium heat until thickened to a create a red wine syrup, reserve. Slice chilled apples to create 4 "rings." Dice remaining poached apples. Bunch petite greens and place in the center of the poached apple rings to create a "bouquet." Place petite green "bouquets" on chilled plates and surround with diced poached apple and chopped walnuts. Drizzle greens with Chef Larry's Champagne Vinaigrette. Place halved cherry tomatoes on plates and garnish with minced chives. Drizzle plates with red wine syrup and serve.

Makes 4 servings

Champagne Vinaigrette Ingredients:

1/4 cup Champagne or sparkling wine
1 tsp. Shallots, minced
1 tsp. Dijon mustard
1/4 cup Rice wine vinegar
1 tsp. Basil, finely minced
1 tsp. Chives, finely minced
1 tsp. Parsley, finely minced
2/3 cup Olive oil
to season Salt
to season Fresh ground black pepper

Method: Place champagne and shallots in a small saucepan. Bring to a simmer. Reduce heat and cook until liquid is reduced by 2/3. Remove from heat and cool. Combine cooled champagne reduction, Dijon mustard, rice wine vinegar, basil, chives and parsley in a bowl and whisk. Gradually whisk in the olive oil. Season with salt and fresh ground black pepper. Reserve under refrigeration until service.

Makes 1 cup