Baked goat cheese and apple salad
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- Prep Time20 min
- Total Time20 min
- Makes3 Servings
Michael Alberstat
Ingredients
2 slices bread, cubed
3 tbsp red-wine vinegar
1/2 tsp dried oregano leaves
1 egg
1 cup sliced almonds, coarsely chopped
300-g pkg goat cheese, cut into 9 rounds
142-g pkg mixed greens
540-mL can chickpeas, drained and rinsed
1 unpeeled apple, julienned
1 tbsp Dijon mustard
1 1/2 tsp honey
1/4 cup olive oil
1/8 tsp salt
Instructions
Preheat oven to 375F. Line a large rimmed baking sheet with foil. Lightly spray with oil. Toss bread with 1 tbsp vinegar and oregano. Arrange on one side of foil. Beat egg in a shallow dish. Place almonds in another shallow dish. Dip cheese rounds in egg, then in almonds, until coated. Place cheese rounds on the other side of foil. Bake in centre of oven until bread cubes are toasted and cheese is warm, 7 to 9 min.
Toss greens with chickpeas and apple in a large bowl. Whisk remaining vinegar with Dijon, honey, oil and salt, and season with fresh pepper. Drizzle over salad mixture and stir to coat, then distribute among 3 plates. Scatter with croutons and lay 3 warm cheese rounds on each plate. Serve immediately.
Nutrition (per serving)
Calories 888, Protein 36g, Carbohydrates 61g, Fat 58g, Fibre 12g, Sodium 1057mg.
A decadent salad with apple, mixed greens and warm almond-crusted goat cheese rounds - need we say more?
Kitchen Tip:
In a pinch, brush cheese rounds with olive oil and coat with good-quality bread crumbs mixed with dried herbs.
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