“The recipe calls for Braeburn apples because that’s what the Fresh Fruit Club shipped to us. I have found that any crisp apple works just fine,” said Don Balduf.
Dawn Kessinger/The Lima News
I don’t like asking for help when I have a problem to solve. I’d rather figure it out myself, not bother someone else with it.
But any time Don Balduf, who until recently was the assistant pagination manager for AIM Media, knew I was looking for answers, he would step in as if he wasn’t bothered at all by it and suggest a process to try or a person to call in order to fix the problem.
I wouldn’t understand (or probably like) my job as well as I do if Don hadn’t said, “Hey, try this; here’s why and how it affects others you work with.”
Over the years, thanks to trying what Don has advised me to do, I’ve improved in my job. In addition to learning skills, I’ve learned to trust: Asking for help or trying others’ ideas doesn’t have to be negative or stressful. When Don shared his Braeburn Apple Salad recipe, I figured it was just another good idea of his I ought to try.
“This salad has been a big hit with everyone who has tried it. That includes folks who aren’t big on salads in general,” Don said.
“The recipe makes a very large salad, which is fine for a large family or a meal with guests. As a meal for two or three people it’s probably best to cut the recipe in half. That said, the salad keeps well in the refrigerator if you don’t apply the goat cheese and the dressing, which is what I usually do,” he said.
“I usually put the dressing in a bottle and let folks apply as they wish. The recipe makes quite a bit of dressing, so there’s usually plenty to go around even if someone has a heavy hand with dressing,” Don said.
“Goat cheese is not a universal favorite. If you have guests and don’t know their preferences or your family isn’t fond of goat cheese, put the goat cheese in a bowl with a spoon and let people use the cheese or not, as they prefer. If no one cares for it, just skip the cheese. The salad is great with or without,” he said.
“The recipe calls for Braeburn apples because that’s what the Fresh Fruit Club shipped to us. I have found that any crisp apple works just fine.
“Don’t skimp on the olive oil. You really do want a good extra virgin oil, not one of the cheaper olive oils. Those are fine for sauté or grilling, but for a salad any of the commonly available extra virgin oils is best. They just taste better,” Don said.
Braeburn Apple Salad
(from the Fruit Expeditions newsletter of the Fresh Fruit Club. For more information, visit www.greatclubs.com.)
Ingredients:
• 5 oz. (about 5 cups) spring greens salad blend
• 1-2 Braeburn apples (can substitute any crisp apple)
• 1/3 cup dried cranberries
• 1/4 cup chopped raw pecans
• 2 oz. chilled goat cheese, crumbled, about 1/3 cup
• Apple cider vinaigrette
• 1/4 cup extra virgin olive oil
• 1 1/2 tbsp. apple cider vinegar
• 1 1/2 tsp. honey
• 1 tsp Dijon mustard
• 1/4 tsp. fine sea salt
• Freshly ground black pepper to taste
Instructions:
Toast the pecans in a medium-sized skillet over medium heat, stirring frequently until fragrant. Transfer pecans to a small bowl to cool.
For the dressing, in a cup or a jar whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper. Just before serving, chop apples into thin, bite-sized pieces. Place the greens in a large serving bowl. top with sliced apple, dried cranberries and toasted pecans. Use a fork to crumble the goat cheese on top. Drizzle the salad dressing to lightly coat the leaves once tossed. Gently toss to mix the ingredients and serve.
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