APPLE RADICCHIO NUTTY SANDWICHES
Ingredients:
- 2 tablespoons thawed apple juice concentrate
- 2 tablespoons grated daikon radish
- 1 tablespoon minced shallot, divided
- 1 teaspoon apple cider vinegar or sherry vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 medium-size Granny Smith apple, not peeled, cored and chopped
- 8 ounces nondairy cream cheese, softened
- 2⁄3 cup toasted pecan pieces
- 8 pumpernickel bread slices
- 8 radicchio leaves
- 1 cup fresh baby arugula
Instructions
- Combine the apple juice concentrate, grated daikon, 2 tea-spoons of the minced shallot, vinegar, mustard, salt, and pepper in a medium-size bowl. Add the chopped apple and stir well. Set aside at room temperature for 30 minutes to let the flavors meld.
- In a medium-size bowl, combine the cream cheese, pecans, a pinch of salt and pepper, and the remaining 1 teaspoon minced shallot, using a couple of spoons to thoroughly incorporate the pecans into the softened cream cheese without crushing them.
- Spread 2 tablespoons nutty cream cheese on each slice of bread. Top with 2 radicchio leaves, ¼ cup arugula, ¼ cup apple salad, and the remaining slice of bread.