Salad With Apples, Walnuts, Dried Cherries, And Herbed Baked Goat Cheese
Serves 6
Ingredients
1 cup dried cherries
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallot
1⁄4 teaspoon salt
1⁄4 teaspoon sugar
6 tablespoons extra-virgin olive oil
Pepper
14 ounces (14 cups) mixed hearty salad greens
2 Granny Smith apples, cored, quartered, and cut into 1⁄8-inch-thick slices
1⁄2 cup walnuts, toasted and chopped
1 recipe HERBED BAKED GOAT CHEESE
Instructions
Prepare the salad components while the cheese is in the freezer, then toss the greens and vinaigrette while the cheese cools a bit after baking. Hearty salad greens, such as a mix of arugula and frisée, work best here.
- Plump cherries in 1⁄2 cup hot water in small bowl, about 10 minutes; drain.
- Combine vinegar, mustard, shallot, salt, and sugar in small bowl. Whisking constantly, drizzle in oil; season with pepper to taste. Place greens in large bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual plates; divide cherries, apples, and walnuts among plates; and place 2 rounds goat cheese on each salad. Serve immediately.
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