Warm Apple and Goat Cheese Salad

Name: Warm Apple and Goat Cheese Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Belgian endives, cored and separated into leaves; 1 teaspoons Dijon mustard; 1 Tbsp chopped fresh parsley leaves; 1 small garlic clove, minced; 113 grams mild goat cheese, small log; 1 Granny Smith apple, sliced; 72 grams olive oil; 1 teaspoons pepper; 2 Tbsps raspberry vinegar or red wine vinegar; 1 teaspoons salt; 29 grams chopped walnuts; 1 bunch watercress or spinach, washed

The recipe Warm Apple and Goat Cheese Salad can be made in about 30 minutes. This gluten free, lacto ovo vegetarian, and primal recipe serves 4. One serving contains 317 calories, 7g of protein, and 29g of fat. If you have garlic clove, granny smith apple, parsley leaves, and a few other ingredients on hand, you can make it. It works well as an affordable hor d'oeuvre.

Instructions

Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend.

Ingredients you will need

Mustard

Vinegar

Garlic

Pepper

Shake

Salt

Add the oil and parsley and shake.

Ingredients you will need

Parsley

Shake

Cooking Oil

On 4 plates, arrange the endive leaves like spokes around each plate. Arrange the watercress or spinach in the center. Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan.

Ingredients you will need

Watercress

Spinach

Apple

Endive

Equipment you will use

Broiler Pan

Broiler

Cut the cheese into 4 slices and top each apple fan with slices of cheese. Broil until golden for approximately 5 minutes. Using a spatula, carefully place the apple slices and cheese on top of the endive.

Ingredients you will need

Cheese

Endive

Apple

Equipment you will use

Spatula

Drizzle the dressing over the salads and sprinkle with walnuts.

Ingredients you will need

Walnuts

Equipment

Broiler Pan

Broiler

Spatula

Ingredients

Servings:

Belgian endives, cored and separated into leaves 1teaspoons

Dijon mustard 1Tbsp

chopped fresh parsley leaves 1small

garlic clove, minced 113grams

mild goat cheese, small log 1

Granny Smith apple, sliced 72grams

olive oil 1teaspoons

pepper 2Tbsps

raspberry vinegar or red wine vinegar 1teaspoons

salt 29grams

chopped walnuts 1bunch

watercress or spinach, washed

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The DeLoach Russian River Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

DeLoach Russian River Chardonnay

De Loach Vineyards Russian River ValleyChardonnay displays distinctive characteristics true tothe appellation; rich, ripe fruit and firm acidity. Itsconcentrated aromas and flavors of pear, apple andvanilla are complemented nicely by toasty oakcomponents. This elegant wine is rich and clean with asmooth, long-lasting finish.