64 PUNCHMAGAZINE.COM savor the season parkjames.com/dine make it OAK + VIOLET’S GRAVENSTEIN APPLE SALAD Heirloom apples, endive and tarragon are coated with a creamy Dijon mustard dressing and topped with cheddar crisps in Chef Joseph Humphrey’s tasty fall salad. Serves 6. DRESSING 1 medium shallot, peeled and sliced thinly ¼ cup white wine 2 tablespoons apple cider vinegar 2 tablespoons strong Dijon mustard ¼ cup plain yogurt ¼ cup buttermilk In a saucepan, cook shallot, wine and vinegar over medium heat until the liquid is reduced by half. Remove from heat and cool to room temperature. Add mustard, yogurt and buttermilk to the shallot mixture and puree in a blender until smooth. Season with salt to taste, then refrigerate in a covered container. CHEDDAR CRISP 4 ounces English-style cheddar, shredded with a medium-sized grater Preheat the oven to 400 degrees. Line a baking sheet with nonstick paper and spread grated cheese in a thin, even layer. Bake until golden brown, about 8-10 minutes and then let cool to room temperature. When cool, use a spatula to break into six pieces. SALAD 4 small Gravenstein or organic heirloom apples, peeled and cored 4 heads Belgian endive, cleaned, dried and roots removed ¼ cup fresh tarragon leaves Cut apples into bite-sized pieces and place in a mixing bowl, then add the endive leaves. Add creamy Dijon dressing and mix well to coat. Season with salt and pepper to taste, then add the tarragon leaves, mixing just once to incorporate them. Divide the salad between six chilled salad bowls. Place one piece of cheddar crisp on top of each salad and serve. local taking the halibut’s place. “What we have today, we might not have tomorrow,” Joseph says. He acknowledges that it can make life a little harder for Oak + Violet’s staff. “I’m still keeping 'em on their toes because things change so much and so frequently.” Joseph’s vision for Oak + Violet extends to its beverage program, with cocktails informed by the highly seasonal menu and a wine list curated by James Beard Award winner Shelley Lindgren. The elegantly understated restaurant’s large windows offer a view of the enclosed patio and bar, which frequently features live music. After spending the past several years traveling the country as a consulting chef, helping other restaurateurs find the secret sauce for success, Joseph seems to be making himself right at home in Menlo Park.
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