Jonogold or Jonagold apples are a cross between golden delicious and blush crimson varieties of apples they have a crisp, tart and juicy texture and great pickled and served with aged cheddar and drizzling of sweet orange dressing.
4 jonogold apples
1 red onion
100ml white wine vinegar
100ml water
50g sugar
1 tablespoon sea salt
2 bay leaves
10 peppercorns
2 cloves garlic
1 dried red chilli
2 valencia oranges
1 tablespoon dijon
100ml vegetable oil
100ml extra virgin olive oil
200g unpasteurized mature cheddar
50g walnut halves
70g rocket washed
METHOD:
Peel the red onion and garlic, slice into circles and place in a large pot with vinegar, water, sugar, salt, bay, peppercorns and chilli.
Put the pot over a high heat and bring to the boil, in the mean time slice the apples into 8's and cut out the core. Once the liquid is boiling add the apples and cook for 2 minutes and remove from heat and leave to cool.
To make the dressing measure out 100ml of the pickling liquid used to cook the apples and place in a sauce pan with the juice of valencia oranges.
Put the sauce pan over a high heat and boil till the liquid reduces to a sticky honey like syrup. Place the reduction in a food processor with mustard and blend together for 1 minute then start to pour in the vegetable oil bit by bit followed by slowly pouring in the olive oil. The dressing should resemble a orange translucent mayonnaise.
Finally cut the cheese into 1cm cubes then its time to construct the salad. Lay out half the rocket over a serving platter followed by half the apple piece with bits of the onion and garlic as well. Then break up some walnuts in your hand and scatter over the salad followed by some cubes of cheddar, finally a drizzle of dressing and repeat the layer and serve soon as possible.
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