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  • 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.
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