Winter Goat Cheese Salad Served With Apricot Dressing

Chef Travis W Holland's Note:

Sweet, Light, and Sharp flavors rolled into one awesome salad

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¼ cup unsalted almonds , Sliced and Toasted
• 1 large shallot (Brunoise)
• 3 tablespoons apple cider vinegar
• 4 cups baby spinach
• ½ napa cabbage , thinly sliced
• ¼ small head radicchio , thinly sliced
• 7 tablespoons extra virgin olive oil
• ¼ teaspoon fresh thyme leave
• 4 tablespoons apricot jam
• 1 pinch of sea salt & freshly ground black pepper
• 1 (6 ounce) log fresh goat cheese , cut into 8 rounds

Directions:

1. Directions for cutting salad are listed next to the ingredients.
2. Preheat the oven to 350°. Spread the sliced almonds on a sheet pan and toast for 10 minutes, or until golden. Let cool.
3. In a bowl, whisk the shallots, thyme, apricot jam, olive oil, and vinegar. In a large bowl, toss the spinach, endives, radicchio and almonds together. Pour the dressing over the greens and toss. Mound the salad on plates, arrange 2 rounds of goat cheese on top of salad. Sprinkle goat cheese with a little salt and peeper and serve.

Reviews

[JanuaryBride]

Very nice. Next time I will use less oil and more vinegar. I think I will also top it off with some dried cranberries and chopped dried apricots. Thanks for posting!