Fuji Forktastic

I haven't made any of this yet, but since I scored a bunch of Fuji apples I wanted some savory ideas, 'cause I'm a bit over the sweets lately.
Here's what I found:

From http://organicathlete.zaadz.com, a beet & apple salad.
(Please visit that site for that recipe & more. I'm only putting it here so that I don't lose it!)

Apple-Beet Salad with Ginger Dressing
Serves 2

1 organic Fuji apple
1 fresh beet (apple-sized)
fresh arugula leaves

Ginger Dressing:
2 TB extra virgin olive oil
1+ TB fresh ginger, grated, juice retained
1 TB raw apple cider vinegar
1 TB raw agave syrup
pinch of sea salt

Whisk together dressing ingredients and set aside. With a very sharp knife, slice beet and apple into small matchsticks. Combine apples and beets together in a large bowl, stirring until apples are uniformly pink from the beet juice. Add dressing and stir gently to thoroughly coat. Serve atop a bed of fresh arugula leaves.

You know I love the matchsticks.

Also, epicurious.com has a dish from a TriBeCa place that sounds tasty. I've halved it.
(The reviews also noted that there is too much sprout, so you may not want to buy so much. Sprouts do not keep very well.)
Again, visit that site directly, please. They have more stuff for you to try, I promise!

cold sesame noodles 66 Bon Appétit | January 2005

From the menu at Vongerichten's TriBeCa restaurant, 66.
Makes 3 small plates.
Jean-Georges Vongerichten

Broth
1/2 cup light soy sauce
6 Tbs. sugar
1/4 cup black Chinese vinegar or balsamic vinegar
1/4 cup unseasoned rice vinegar
1/4 cup Shaoxing wine (Chinese rice wine) or dry Sherry
1/2 cup (packed) fresh cilantro leaves
1/4 cinnamon stick, broken into pieces
1/4 tablespoon coriander seeds
1/4 red Thai chile or red jalapeño chile

Noodles
2 coils bean thread noodles (saifun),* from one 5- to 6-ounce package
2 cups mung bean sprouts

Peanut-Sesame Sauce (see below)

Garnishes:
1/2 large Fuji apple, quartered, cored, cut into matchstick-size strips
1/2 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips
2.5 green onions, chopped
2 to 3 Tbs. chopped crystallized ginger
Thin apple slices, roasted salted peanuts, toasted sesame seeds

For broth: Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

For noodles and garnishes: Place noodles in large bowl.
Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)
Pour 1/4 cup broth into each of 3 shallow bowls.
Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.

Peanut-sesame sauce Bon Appétit | January 2005
Makes about 1/2 cup.
Jean-Georges Vongerichten

1 1/2 tablespoons sugar
1 small garlic clove, minced
1 1/2 teaspoons minced fresh ginger
6 Tbs. roasted salted peanuts
6 Tbs. sesame seeds, toasted
3 tablespoons grapeseed oil or vegetable oil
1/2 small red Thai chile or red jalapeño chile
1/8 to 1/4 teaspoon cayenne pepper

Stir sugar, garlic, and ginger in heavy nonstick skillet to blend. Cook over medium heat without stirring until sugar melts and caramelizes to dark amber color, about 3 minutes. Scrape mixture out onto piece of parchment paper. Let mixture cool and harden, about 15 minutes.

Place peanuts, sesame seeds, oil, chile, and 1/4 teaspoon cayenne pepper in blender. Break up garlic mixture; add to blender. Puree until paste forms, scraping down sides of jar as needed (most sesame seeds will remain whole). Season sauce to taste with salt and cayenne pepper. Transfer to small bowl. (Peanut-Sesame Sauce can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)