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Recipes - Gravenstein Apple Fair 2016 Thai-style Gravenstein Apple Salad with Green Beans, Cherry Tomatoes & Citrus Vinaigrette Chef Mei Ibach, Homeward Bound Serves 6 4              Gravenstein Apples, Peeled and Julienne, soak in salted ice cold water for 1-2 minutes to prevent browning. 4 oz          green bean, thinly bias cut 1 cup        summer cherry tomatoes, halved 1 cup        carrot, julienned ½ cup       fresh toasted ground peanut ½ cup       finely chopped green onion 1 Tbsp       toasted sesame seeds                 Citrus Vinaigrette In a salad bowl, combine the apple, green bean, cherry tomatoes and carrot with half of the citrus vinaigrette and toss well. Add more dressing to taste if necessary.  Garnish with peanuts, green onion and sesame seeds and serve. Citrus Vinaigrette – makes ½ cup ¼ cup        fresh lime juice 2 Tbsp       fresh orange juice 3 Tbsp       fish sauce, prefer Red boat brand or more to taste 2 Tbsp       palm sugar or more to taste 1 Tbsp       minced fresh Jalapeno or serrano chili 1 tsp         fresh minced garlic 2 tsp         fresh minced ginger In a small mixing bowl, combine the lime, orange juice, fish sauce, palm sugar, chili, garlic and ginger and mix well with a whisk. Adjust the seasoning to taste.  Set aside for 10-15 minutes to soften the flavor.