- 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
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.