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Learn how to make Meehan’s rosemary-apple vinaigrette


I would like the recipe for the Rosemary-Apple Vinaigrette served at Meehan’s Public House in Sandy Springs. It was the dressing for a salad of apples, candied pecans and feta cheese and the chef told me he made it up himself. Thank you. — Becky Tidwell, Marietta

Jean Paul Raffanel, executive chef of Meehan’s Sandy Springs, happily sent the recipe for both the Rosemary-Apple Vinaigrette and the candied pecans that garnish the salad he serves it with. These recipes are his creation.

Raffanel brings years of experience to his role at Meehan’s, beginning at the age of 14 as he cooked side-by-side with his father who was a chef in France. This vinaigrette is part of a salad composed of escarole, sliced Red Delicious apples, dried cherries, shredded Asiago and candied pecans.

Meehan’s Rosemary-Apple Vinaigrette

1 Red Delicious apple, cored and cut into 1/4-inch dice

1 onion, cut into 1/4-inch dice

1/2 cup apple cider vinegar

6 tablespoons honey

Leaves from 1 large sprig fresh rosemary

1 1/2 cups canola oil

Salt and pepper

In a small saucepan, combine apple, onion, vinegar, honey and rosemary. Bring to a simmer and cook until apples have softened. Remove from heat.

In the bowl of a blender, puree apple mixture. Slowly add in oil and blend until emulsified. Season to taste. May be made up to 2 days ahead and refrigerated. Makes: 3 cups

Per 1-tablespoon serving: 76 calories (percent of calories from fat, 83), trace protein, 3 grams carbohydrates, trace fiber, 7 grams fat (trace saturated fat), no cholesterol, trace sodium.

Meehan’s Candied Pecans

This candied pecan recipe will make quite a bit, but the pecans store perfectly in an airtight container and you’ll want to serve them as little snacks all by themselves as well as using them to top your favorite salad.

1 pound pecan halves

1 cup granulated sugar

1 teaspoon cinnamon

1 egg white

1 tablespoon water

Preheat oven to 300 degrees.

In a medium bowl, combine pecans, sugar and cinnamon.

In a small bowl, whip egg white and water until foamy. Pour over pecans and toss together until pecans are coated. Spread pecans on a baking sheet and roast 30 minutes or until dried and crisp, stirring every 15 to 20 minutes. Remove from oven and allow to cool. To keep, store in an airtight container. Makes: 4 cups

Per 1/4-cup serving: 154 calories (percent of calories from fat, 58), 1 gram protein, 15 grams carbohydrates, 1 gram fiber, 10 grams fat (1 gram saturated), no cholesterol, 4 milligrams sodium.



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