Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. ¼ cup Duke’s mayonnaise 2 teaspoons apple cider vinegar 1 teaspoon sugar ⅛ teaspoon salt 2 Honeycrisp apples, peeled, cored, and cut into 1-inch cubes Juice of

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Rosemary and Goat Cheese Strata

Yield: 4 servings. ¼ cup Duke’s mayonnaise 2 teaspoons apple cider vinegar 1 teaspoon sugar ⅛ teaspoon salt 2 Honeycrisp apples, peeled, cored, and cut into 1-inch cubes Juice of

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Apple and Blue Cheese Salad

Cool, crisp, crunchy, and creamy, this fruit salad also packs a bit of unexpected zing, thanks to the blue cheese.

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Yield: 4 servings.

¼ cup Duke’s mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon sugar
⅛ teaspoon salt
2 Honeycrisp apples, peeled, cored, and cut into 1-inch cubes
Juice of ½ lemon
½ cup red seedless grapes, halved
1 stalk celery, sliced
¼ cup chopped walnuts
2 ounces blue cheese, crumbled

Mix together mayonnaise, vinegar, sugar, and salt. Set aside.

Place apples in mixing bowl. Squeeze juice from lemon over apples and toss. Add grapes, celery, and walnuts.

Pour in dressing and add blue cheese. Toss lightly, cover, and refrigerate until ready to serve.

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This story was published on Sep 06, 2016

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.