Warm Chevre and Roasted Apple Salad
I have noticed a salad theme sweeping across many food blogs and websites in the past few weeks. It is no surprise that most of us are craving something fresh and light after all the indulgences of the holidays. This winter citrus salad looks particularly delicious over at Canelle et Vanille.
I think we have had a salad nearly every day since the new year began. I make a point of getting to the farmers market near opening on Saturday mornings as the salad greens are gone in a flash this time of year. The greens in the grocery store just don’t compare.
This salad mix from Cropthorne Farm is so lovely with baby beet greens, different kinds of mustards, arugula and baby lettuces. Most days these greens just get a gentle toss with a little balsamic and olive oil and a few veggies thrown in. Kohlrabi and fennel have been regulars these days.
This warm chevre and roasted apple salad is perfect for fall or winter. It is fresh and tasty but quite satisfying with the goat cheese and roasted apples. The salad works well as a first course or as an accompaniment to a warming bowl of soup and hunk of crusty bread.
It is still all about apples around here. In terms of fresh local fruit we are down to apples and pears, end of story. Thankfully I love apples and there are so many varieties to taste and play around with. I went with Ambrosia for this recipe as you want an apple that is on the firm and crisp side so that the apples hold their shape and texture during cooking. I am sure Gala, Braeburn, Fuji or Pink Lady would work as well.
I suppose it is time I got into the kitchen myself. It is miso salmon for us with lots of stir-fried veggies. I think tonight’s salad will have some citrus, radish and lots of fresh greens.
I hope the year is off to a good start for you. What kinds of foods are finding their way into your kitchen these days?
Warm Chevre and Roasted Apple Salad
Use your favourite apple variety for this recipe. I would choose one that is fairly firm and crisp as you want it to retain its shape during cooking. I happened to have on hand and love Ambrosia apples so that is what I used. This salad is nice as a first course or as an accompaniment to a warm bowl of fall soup and a hunk of crusty bread.
2 apples, cored
1 Tbsp unsalted butter
120-150 grams soft unripened chevre
1 Tbsp finely chopped thyme
4-6 good handfuls of mixed salad greens
1 Tbsp apple cider vinegar
1 Tbsp apple cider (juice)
1 tsp dijon mustard
1 tsp maple syrup
Pinch of salt and pepper
3 Tbsp olive oil
Core the apples and slice each apple crosswise into 4 rings. Heat a skillet over medium heat. Add 1 Tbsp of butter and the apples and cook apple rings on one side for 5-6 minutes until golden brown and starting to get soft. Turn the apples over and cook another 4-5 minutes or until apples are softened but still have a little bite.
While the apples are cooking, make the dressing. In a small bowl, mix the apple cider vinegar, apple juice, mustard, maple syrup and salt and pepper. Slowly whisk in the olive oil until well combined. Or mix all of the ingredients in a glass jar and shake until well combined. Set aside.
Once the apples are golden on both sides, transfer the rings to a baking sheet.
Pre-heat the broiler. While the broiler is heating up, divide the chevre into 8 portions. Press each portion of chevre down on top of each of the apples rings to cover the surface of the apple. Sprinkle the chevre covered apple slices with the fresh thyme. Place in the oven and broil for about 3 minutes or until the tops are golden brown and starting to bubble.
In a bowl toss the lettuce leaves with enough dressing to lightly coat. Divide among 4 plates. Top each mound of dressed salad leaves with 2 warm chevre apple rings. Drizzle a little more dressing over the apples.
Enjoy right away.