edible communities

Salad with Glazed Apples and Goat Cheese

I love making salads with a warm ingredient in them, particularly when there is cheese. This is one of my variations on the classic warm goat cheese salad. When you toss the salad, the cheese melts a little and mixes with the vinaigrette. It’s really scrumptious.
By / Photography By MEDIA 27 | April 14, 2014

Ingredients

  • 4 Granny Smith apples, peeled, cored and cut into thin slices
  • 2 tablespoons butter
  • 1 tablespoon light brown sugar
  • 6–8 ounces mixed field greens, preferably with arugula in the mix
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh Italian parsley, finely chopped
  • 3 tablespoons olive oil
  • A good aged red wine vinegar or sherry vinegar of your choice
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • 5 ounces fresh chevre goat cheese

Instructions

Melt the butter in a large skillet placed over medium heat. When the butter is foaming, toss in the apple slices and sauté until golden brown. Sprinkle the sugar over the apples and cook for a few more minutes until the sugar and butter becomes syrupy and almost caramel-like. Remove the pan from the heat, leaving the apples in the pan until ready to serve.

Place 1 rounded tablespoon of mustard in the bottom of a salad bowl. Slowly drizzle in the olive oil and whisk just until the vinaigrette resembles the consistency of a light mayonnaise. If too much olive oil is added the vinaigrette will separate. Stir in 1 tablespoon of vinegar and whisk until the vinaigrette is homogeneous. Add a pinch of salt and pepper to taste.

Place the serving utensils in the bowl over the vinaigrette; then place all the chopped herbs and mixed greens on top of the utensils. Do not let any of the greens sit in the vinaigrette.

Crumble the goat cheese into the bowl and add the glazed apples. When you are ready to serve the salad, toss it gently so that everything is combined.

Related Stories & Recipes

The Perfect Salad: Mixed Greens and Goat Cheese

We were sitting upstairs in the café, close to the bar surrounded by posters of Marcel Pagnol’s films, with succulent aromas drifting across the dining room from the open grill. Pagnol celebrated conv...

Ingredients

  • 4 Granny Smith apples, peeled, cored and cut into thin slices
  • 2 tablespoons butter
  • 1 tablespoon light brown sugar
  • 6–8 ounces mixed field greens, preferably with arugula in the mix
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh Italian parsley, finely chopped
  • 3 tablespoons olive oil
  • A good aged red wine vinegar or sherry vinegar of your choice
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • 5 ounces fresh chevre goat cheese
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60