Makes 4 sandwiches & 1 ¼ cups nutty cream cheese
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 non-dairy cream cheese, softened
2⁄3 cup toasted pecan pieces
8 pumpernickel bread slices
8 radicchio leaves
1 cup fresh baby arugula
Combine the apple juice concentrate, grated daikon, 2 teaspoons of the minced shallot, vinegar, mustard, salt, and pepper in a medium-sized 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 of 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.