Posted by: Cooking Thyme | December 7, 2011

Goat Cheese Salad with Walnut and Apple Vinaigrette

Kick off your dinner with this tangy cheese salad with the most amazing, vibrant, very citrusy apple vinaigrette. The combination of the apple, goat cheese, walnuts, and salad is amazing

Warm Goat’s Cheese Salad with Apple and Walnut Vinaigrette (9)

  • 2 x 70g individual soft goat’s cheese
  • few sprigs of thyme
  • 2 baby gem lettuces
  • 50g walnut halves
  • 2 slices of white bread
  • olive oil
  • salt & black pepper
For the vinaigrette
  • ½ lemon juice
  • 4 Tbsp. Olive Oil  
  • ½ apple grated, I prefer Granny Smith

Preheat your oven to 200°C. Place the cheese on a baking tray. Arrange a walnut half on top of each cheese. Drizzle some olive oil, scatter over the thyme leaves and season with black pepper.

Bake in the oven for just less than 6 minutes, this will melt the cheese from the inside which makes it soft and tender and slightly liquid from the centre but nice and crispy from the outside and still retains its shape.

Shred the gem lettuce, put in a bowl, and lightly crush the remaining walnuts with your fingers (preferably roasted, to give them that extra crunchiness) toss all together.
In a separate bowl, mix 4 tablespoons olive oil and lemon juice. Grate in half the apple, season with salt and pepper and give it a good old whisk.

Cut open an empty tin can and clean. Toast the bread until golden. When ready, use the can to cut round shaped croutons; this will give the dish a posh look.

Drizzle one tablespoon of vinaigrette over the salad and toss together, so the salad is slightly covered but not soaked.

To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad. Very carefully lift the cheese with a spoon and place on top of the crouton

Be quiet generous with the vinaigrette and glaze around the plate and serve.

Warm Goat’s Cheese Salad with Apple and Walnut Vinaigrette (13)

In many parts of the word, people eat goat cheese more than cow cheese. The dairy goat industry is growing by leaps worldwide, one significant reason for the demand is the health benefits of the goat products goat milk is lower in fat and cholesterol, but it’s still high in protein and calcium. Milk from dairy goats has 13% less lactose than cow milk and contains smaller milk-at particles, making it easier to digest. In many cases, people with cow milk allergies have no trouble consuming goat milk’

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