Back       Coastal Kitchen, 429 15th Avenue East Seattle, Washington 98112 (206) 322 1145 Chad Krause Chef Seasonal Greens Salad in a Caramelized Apple Vinagrette with Honey Blanched Asparagus and Mixed Cherry Tomatoes (Makes 4 servings) ½ # mixed greens 4 ea granny smith apples 1 cup plus 2T honey 3T peeled shallots 1/4 cup cider vinegar 1 cup peanut oil 2 tsp kosher salt 2 tsp fresh cracked black pepper (more at the table if requested) 2T butter 1 # asparagus (peel stalks if large) 1 # mixed cherry tomatoes 1/4 # walnuts Peel and core 3 of the apples. Cut into pieces about 1/2 inch by 1/2 inch. Get a saute pan hot over high heat, throw the apples in and toss while they brown slightly. When they start to get soft, throw the butter in and toss until the butter melts. Puree the apples in a blender with the 2T of honey, the cider vinegar, the salt, and pepper, and the shallots. Drizzle in the peanut oil. Toast the walnuts in a 350º oven for 10 minutes. Bring 1 qt of water and the 1 cup of honey to a boil, add the asparagus. Boil until slightly soft (or however you prefer you asparagus), then shock in an ice bath. core the 4th apple, slice it into 8 slices and grill each side for about 30 seconds (or cook in a dry pan for 30 seconds on each side), then cook. Toss the greens in dressing and arrange in the middle of a plate with asparagus, apple slices, and mixed cherry tomatoes. Other Related Restaurants 2820 N.E. University Village Seattle, Washington 98105 (206) 522-6025 1502 Queen Anne Ave. N. Seattle, Washington (206) 285-SPOT 2114 North 45th Seattle, Washington 98103 (206) 547-6313