Prep 25 mins
Cook 5 mins
MMMMmmmMMMMM-Fall is here and this salad is a great way to celebrate it!
Make and share this Warm Apple and Goat Cheese Salad recipe from Food.com.
- 2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar (I like to use balsamic vinegar)
- 1⁄2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄3 cup olive oil
- 1 tablespoon chopped fresh parsley leaves
- 3 Belgian endive, cored and separated into leaves
- 1 bunch watercress or 1 bunch spinach, washed
- 1 granny smith apple, sliced
- 4 ounces mild goat cheese (small log)
- 1⁄4 cup chopped walnuts (I like to toast them)
- Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend.
- Add the oil and parsley and shake.
- 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.
- 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.
- Drizzle the dressing over the salads and sprinkle with walnuts.
I made this recipe but with some simple changes (doesn't everyone?). I ended up using arugula instead of the watercress and they had no endive where I went (unreal) so I ended up using radicchio that I grilled and finely sliced. This salad was a big hit. The way the apples are prepared and presented is impressive. Comments around the table were that the warmth and sweetness of the cheese and apples really worked well with the bitter and nutty greens. This will become a regular salad for us.
What a yummy salad, Easy to make and so good to eat. Used balsamic vinegar as you suggested as we love balsamic. I will be making this again & again, will try it with the Raspberry vinegar as it is a favorite also.Thank you Sharon for sharing the recipe.