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Apple Hazelnut Salad with Goat Cheese

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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Green Apples
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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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