I perfected this at home recently after I found some smoked cheddar, which is essential. It has been a favorite of mine for years.
Golden Lamb Inn's Signature Salad
Granny Smith apple cut in matchstick size
Pecans candied with a little melted butter and honey (1 T of each and 1/2 C pecan pieces - on parchment paper 350 for 7-8 minutes)
Shredded smoked cheddar (you can get this in a block at Gordon's Food Service)
Creamy balsamic dressing lightly applied (I suspect Marzetti's is similar)
That sounds great though I'd prefer goat cheese.
I'm pretty sure I'd like that. I'll have to see if I can find the smoked cheddar.
Is the Golden Lamb Inn a Cincinnati restaurant?
Close. It is in my home town of Lebanon. It’s Ohio’s oldest inn, now owned by Rob Portman and his siblings. Outstanding inn and restaurant.
If you are interested.
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That sounds fantastic.
Seriously, the smoked cheddar adds a lot to it.
I looked for directions on their website. I'm only 4-1/2 hours away. Seems like I and my wife ought to dine there sometime.
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What a fascinating place. Wish I were closer.
Carr Valley has some very nice cheeses; I've had their blues.
They have an apple smoked cheddar.
You're singing my song, WTG.
I spent some time in France in the company of a number of frenchmen years ago. I really enjoyed the wines they selected at dinner, but my ultimate delight was when the after-dinner cheese board appeared.
There are a lot of artisan cheesemakers around and their wares are increasingly accessable. My wife often says "It's a great time to be a beerdrinker" and I agree with that, but it's also a great time to be a cheese-eater.
You should plan to stay there as well. It's pretty reasonable, and Lebanon is becoming a nice little boutique town. There's even an artisan cheesemaking shop. Let me know if you decide to go and maybe we can get together.
OK, I prepared this salad last weekend when one of my sisters-in-law and her husband came to dinner. It was excellent and will be served again. I found a Wisconsin applewood-smoked cheddar and prepared the pecans per the directions. I served with Brianna's creamy balsamic dressing.
Glad you liked it!
Just saw this this morning - looks like a great recipe for cod from the Golden Lamb.
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Finally managed to get all the ingredients for the salad and we made it as a side to our quiches.
We both think the pecans are what make it.
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