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Basket of Green Apples
Peter Colvin
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Gigi's Apple Hazelnut Salad with Goat Cheese
10 ounces soft goat cheese
1/4 cup walnut oil
1/3 cup fine dry bread crumbs
1 tablespoon sugar
1/2 cup coarsely chopped hazelnuts
2 medium Granny Smith apples, cored, chopped
2 tablespoons apple cider vinegar
8 cups torn mixed salad greens of your choice
Cut goat cheese into 8 slices. Pour 1 tablespoon of the
walnut oil into a small bowl. Place bread crumbs in another small bowl. Turn
goat cheese rounds in oil to coat thoroughly. Transfer cheese rounds to a
plate; cover and chill at
least 1 hour.
Meanwhile, for glazed hazelnuts, heat sugar in a small
skillet over medium-high heat until sugar begins to melt, shaking skillet
occasionally. Reduce heat to low; cook until sugar melts. Add nuts; cook and
stir 2 to 4 minutes more or until lightly toasted. Spread mixture out onto a
piece of buttered foil to cool. Break nuts into bite-size pieces, if
necessary.
During the last 10 minutes of chilling time for the cheese
rounds, preheat oven to 400 degrees F. Place chilled cheese rounds on greased
cookie sheet. Bake
5 to 6 minutes, or until very soft but not melted.
Heat 1 tablespoon of the remaining walnut oil in a medium
skillet over medium-high heat. Add chopped apple; cook and stir for 2 to 3
minutes, or just until tender. Add 1 tablespoon of the vinegar to the
skillet; cook and stir
1 minute more. Remove from heat; cool to room
temperature.
Place the salad greens in a large mixing bowl. Combine the
remaining 2 tablespoons walnut oil and 1 tablespoon vinegar. Drizzle over
greens and toss lightly to coat.
To serve, arrange greens on 8 salad plates or on a large
serving platter. Scatter the glazed hazelnuts and apple mixture over the
greens. Top with hot goat cheese. Serve immediately. Makes 8 servings.
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