Ingredients

 

Walnut and Celery Seed Fricos

• 1 ½ cup of grated Parmesan or Manchego Cheese

• 2 tablespoons of celery seeds

• 1/2 cup of chopped walnuts

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Waldorf Nouveau

• 4 tablespoons of butter, divided

• 1/2 cup of brown sugar

• 1 1/4  cup of apple juice, divided

• 1 cup of California walnuts

• ½ teaspoon of sea salt

• 1 tablespoon of celery seed

• ¼ cup of finely diced shallots

• 8 ounces of crème fraiche

• 8 ounces of mascarpone

• 3 tablespoons of fresh lemon juice, divided

• ½ teaspoon of salt, or to taste

• 2 cups of diced red and green apples

• 1 cup of diced dried apples

• 1 cup of diced celery, plus 12 fresh celery leaves for garnish

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Directions

1. Preheat oven to 375 degrees.

2. Line two baking sheets with a silicone liner or parchment paper.

3. Sprinkle 2 tablespoons of Parmesan onto sheets and pat down to form twelve 2- to 2-1/2 inch circles, leaving about 2 inches between crisps. Sprinkle tops with walnuts and celery seeds. Place in oven and bake until cheese is golden, about 7-8 minutes. Let cool to crisp, and then remove from sheet.

4. Place a medium size non-stick skillet over medium heat. Add 2 tablespoons of butter and 1/4 cup of apple juice. Cook and reduce to half, about 2-3 minutes. Stir in brown sugar. Stir until sugar begins to melt, add walnuts. Cook until walnuts begin to roast and sugar becomes thick and bubbly, about 3 minutes. Stir constantly making sure mixture does not burn.  Add celery seeds and salt, stir to coat. Pour out onto a parchment lined sheet to cool.

5. In a medium skillet over medium heat, add the remaining 2 tablespoons of butter and shallots. Cook until shallots begin to brown, about 3-4 minutes. Add the remaining apple juice and reduce until 1/8 cup of liquid remains in the pan, let cool. Place apple and shallot mixture into a large mixing bowl. Stir in 2 tablespoons of the lemon juice, crème fraiche, mascarpone and salt, mix until smooth and creamy.  Toss apples with the remaining 1 tablespoon of fresh lemon juice. Gently stir in apples, celery and pan roasted walnuts.

6. To serve, place a scoop of salad into a parfait cup, martini or wine glass. Garnish with celery leaves. Place Walnut and Celery Seed Frico on top and serve!

Serves 10-12