warm spinach salad with apples and spiced nuts

serves 6

2 tbsp. olive oil
2 tbps. minced shallot
1 apple, thinly sliced
3 tbsp. cider vinegar
1 1/2 cups apple cider (or apple juice)
1 tsp. dijon-style mustard
1 tbsp. olive oil
1 lb. fresh spinach, coarse stems discarded and the leaves washed well and spun dry
spiced nuts (see recipe below)

heat a small skillet over medium heat. add 2 tbsp. olive oil and saute the shallots until they are translucent. to the pan, add the apples, vinegar, cider and salt and pepper to taste. boil the mixture and stir occasionally for 8-10 minutes or until it is reduced to about 1/2 cup. whisk in the mustard, the oil and salt and pepper to taste. in a large bowl toss the spinach with the warm dressing until it is just wilted and spinkle the salad with the spiced nuts.

spiced nuts

makes 2 cups

2 c. walnuts
2 tbsp. melted unsalted butter
1 tsp. worchestershire
1 tbsp. sugar
1 tsp. salt
1/2 tsp. cayenne
1/2 tsp. dry mustard

preheat oven to 325 degrees. stir together nuts with butter, worchestershire sauce, and sugar. spread nuts on a half sheet pan covered with a silpat or sprayed with cooking spray. toast for 7-10 minutes, until nuts begin to brown. meanwhile, combine salt with dry spices. toss nuts with seasoned salt and return to pan. continue toasting for another 7-10 minutes, or until you smell the spices.

tips:
-you can make spiced nuts ahead of time, a day early.
-apples can be made a few hours ahead of time through the step of reduction. when ready to eat, whisk in mustard, oil and salt & pepper.

courtesy of Sur La Table cooking class

potato gratin with thyme and bacon

serves 6-9
3 slices bacon
1 1/2 tbsp. unsalted butter at room temperature
2 1/2 cups half and half
3 garlic cloves minced
1 tsp. finely chopped fresh thyme
salt and pepper
1 tbsp. dijon mustard
5 large baking potatoes (about 2 1/2 pounds), peeled and sliced
2 cups grated emmentaler, gruyere, or fontina cheese
1 tbsp. freshly grated parmesan
preheat oven to 350 degrees. generously grease a large gratin dish or shallow 3-quart baking dish with half the butter. cook the bacon until crispy and drain on paper towels. once cool, crumble into small pieces.
peel potatoes and cut into 1/2 inch slices and place into a large saucepan with half and half, garlic, thyme, salt and pepper, and dijon. bring to a boil and cook at a robust simmer or gentle boil until very tender, stirring occasionally to make sure half and half does not burn to bottom of pan. stick a fork in it to test doneness!
pour 1/2 of potato mixture into the bottom of baking pan and sprinkle with half the grated cheese and bacon. pour remaining half on top and sprinkle remaining cheese and bacon. bake for 15 minutes or until top is browned and cheese is melted.
courtesy of Sur La Table cooking class