- 2 cups (500 ml) onion slices (about 1 large onion)
- ½ cup (125 ml) water
- ¾ cup (180 ml) rice vinegar
- 4 tbsp. (60 ml) maple syrup
- 1 tsp. (5 ml) coarse salt
- 1 tsp. (5 ml) ground black pepper
- 2 tbsp. (30 ml) butter
- 1 Cortland apple, peeled and cut into 8 wedges
- 2 slices multi-grain country style bread
- Grainy mustard, to taste
- 175 g shaved pork smoked meat
- Place onion slices in a 500 ml (2 cup) Mason jar.
- Bring vinegar and water to a boil in a small stainless steel saucepan, add 2 tbsp. maple, the salt and pepper and boil for 5 minutes.
- Pour vinegar over onion slices, stir well and let cool at room temperature. Cover and refrigerate. Melt butter over medium-high heat in a stainless steel pan and cook apple slices about 2 minutes. Add remaining maple syrup, lower heat and continue cooking until apples are well caramelized and start to shrink. Remove from heat and set aside.
- Toast the country-style bread slices and spread with the grainy mustard.
- Lay out smoked meat slices over the mustard, followed by the caramelized apple quarters and garnish with the marinated onion.
- Serve immediately.
- Refrigerate the remaining onion slices in the fridge for future use.