Heirloom apple with curry and ginger prosciutto salad

By deedavis

Chandon creates a unique, limited-edition wine annually as an exclusive offering for our Prestige Members. Several years ago, a creamy, indulgent Crémant was an instant classic. We’re excited to announce its return, and asked étoile Restaurant Chef Perry Hoffman for a complementary dish to this classic wine style.

Ingredients

• For the Apples:
• 2 ripe but firm heirloom apple (peeled, cored and cut into 1/8” half-moon slices)
• 1 teaspoon madras curry powder
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• 2 teaspoons salt
• Procedure: In a small bowl toss apples with all ingredients.
• For the Ginger salad:
• 2 ounces ginger (peeled and sliced into paper thin matchsticks)
• 4 ounces mung bean sprouts
• 4 slices of prosciutto (1/4inch julienne)
• 8 large basil leaves (julienne)
• 2 tablespoons olive oil
• 1 cup mizunia leaves
• 2 teaspoons rice wine vinegar
• 1/2 teaspoon salt
• Procedure: Combine all ingredients above in the same bowl used for the apples and toss well.

Preparation

Step 1

To assemble: On 10 individual small plates or on a large platter of choice, place the prosciutto down flat against the plate. Place apples down. In the palm of your hand tightly twist a small portion of salad. Serve