Recipe by Jonathan Bennett, Chef at Moxie, the Restaurant in Beachwood
Serves: 6 to 8 people
Prep time: 20 minutes
- 2 C Wild rice, cooked
- 4 ea Firm apples, cored and cut into 12 pcs. per apple
- 4 tbs. Butter
- ½ C Shallots, sliced
- 1 t Fresh thyme leaves
- 2 C Baby spinach
- 1 C Adams Reserve cheddar slices, crumbled
- ¼ C White wine
- 1 tsp. Kosher salt
- ¼ tsp. Fresh ground black pepper
In a large sauté pan over medium-high heat melt the butter and add the apples cut side down in a single layer. Turn the apples after they brown. Once browned on both sides, add the shallots and sauté until tender.
Add the remaining ingredients except for the cheddar. Toss everything together until warm. Once you are ready to serve, toss in the cheddar and serve warm.
Pairs great with dry whites and fruity reds.