Posted By Kimberly Turner on Aug 12, 2014 in American Food Recipes, Appetizers, Apples, BBQ Grilling, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Corn, Ethnic Foods, Featured, Fruit, Fruit & Vegetables, Healthy, Homemade Salad Dressing, How To Cook, Memorial Day, Peaches, Salads, Sauces, Side Dishes, Stone Fruits, Vegan, Vegetarian, Veggies, Wine Country Kitchens with Kimberly | 0 comments

You will love this recipe for How to Make Napa Apple Jack Salad with Peach Bourbon BBQ Vinaigrette, as it is a superb salad.

With a mixture of fresh, green leaf lettuce, grilled corn on the cob, sweet, crisp apple, and crunchy cucumber, this side salad can double duty as dinner salad, if desired, by adding a source of protein.

Salads are an essential part of the meal menus for our family because they provide an excellent source of raw vegetables and fruits that are both nutritious and vital to proper bodily function, as well as adding interest and zip for your taste buds.

The vinaigrette contains Napa Valley Vinegar Co. Chardonnay Peach Vinegar and Napa Jack’s Bourbon BBQ Sauce, which add a bright sparkle to this dressing, and a beautiful flavor to the salad.

The fine wine vinegar with fresh puree of peaches combined with the sweet, smoky, tangy & spicy flavors of the BBQ sauce, highlighting a bourbon flavor, are a match made in heaven.

I know you will want to add this recipe to your favorites too.

Napa Apple Jack Salad with Peach Bourbon BBQ Vinaigrette:

Both the Napa Valley Vinegar Co. Chardonnay Peach Vinegar & the Napa Jack’s Bourbon BBQ Sauce come straight out of the Napa Valley from Wine Country Kitchens, and can be found online:

WineCountryKitchens.com

Type: Salad & Dressing

Prep Time: 15 min
Cook Time: ~ 10 min for corn on the cob
Yield: 4 – 6 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1 head of green leaf lettuce – washed, drained & pat dry
1 Matsui apple – washed, partially peeled and seeded and chopped into quarters
1 cob of corn – husk & silk removed
1 tsp extra virgin olive oil – for the corn
lime wedge
1/2 cucumber – washed, partially peeled and chopped into bite sized slices
sprinkle of chili flakes
sprinkle of freshly ground pepper
sprinkle of sea salt

Instructions:

Preheat BBQ or grill.
Brush corn on the cob, or using your hands, massage the corn with olive oil until thoroughly coated. Place corn cob on hot grill. Grill, turning the cob as it browns lightly on all sides.
Tear lettuce into bite sized-pieces and place into salad bowl on paper towels to absorb extra moisture. Use the towel to pat the lettuce more, in order to absorb as much moisture from the lettuce as you can. Then, remove paper towel to allow adding of additional ingredients to the salad bowl.
Chop cucumber into bite sized pieces and scatter over salad ingredients.
Cut apple quarters in half and chop into chunks. Place apple chunks into a separate bowl. Drizzle apple with lime juice and toss, making sure all sides are coated with the juice, to prevent the apple from turning brown while exposed. Add apple chunks to top of salad.
When corn has nice charred bits on the outside and has been turned on all sides, remove from grill and allow to cool.
When cooled, season with salt and pepper, to taste.
With a sharp knife, cut around the cob lengthwise, removing the corn kernels.
Scatter the corn kernels over the salad.

Peach Bourbon BBQ Vinaigrette:

Prep Time: 5 min
Yield: ~ 1/2 cup of vinaigrette

Ingredients:

about 1 tsp ground mustard – prepared mustard is okay
sprinkle of chili flakes
sprinkle of freshly ground pepper
1 tbsp agave nectar – honey, jam or jelly are okay
sprinkle of sea salt – I used Drogheria Mediterranean Sea Salt
1 1/2 tbsp Napa Valley Chardonnay Peach Vinegar
2 tbsp Napa Jack’s Bourbon BBQ Sauce
4-1/2 tbsp extra virgin olive oil

Instructions:

Into a measuring cup or small bowl, add the following:
Whisk ingredients together thoroughly. If desired, you can add any herbs that you like, such as parsley, cilantro, chives, basil.
Taste, and correct the seasonings, if needed, by adding more mustard to bring the dressing together more effectively (only if needed), or more agave to mellow it out, or more vinegar if you desire more tang.
Drizzle over the salad or serve the vinaigrette at the table in a small bowl for each diner to serve themselves.

Not only is this salad really tasty, but it’s beautiful too. You’ll be proud to present this bowl on your table.

This show is brought to you by Wine Country Kitchens. They bring the Napa Valley…to your table!

I am sure you and yours will enjoy this delicious and nutritious Napa Apple Jack Salad and this exciting, saucy, tangy-sweet Peach Bourbon BBQ Vinaigrette.