Salad
6 servings
30 minutes
10-15 minutes
Chef Charlie Palmer
This salad pairs well with grilled meats and game!
1 Organic Apples (use Granny Smith Apples)
1/2 teaspoon Organic Lemon juice freshly squeezed
3 bunches Arugula, Watercress or Chicory
4 1/2 ounces Goat Cheese
3 tablespoons Heavy Cream
1/3 cup Walnut Oil
3 tablespoons White Wine Vinegar
Coarse Salt
Melissa's Spice Grinder (Rainbow Peppercorn)
24 Red Walnut halves, toasted
Peel and core apples; cut into fine julienne. Toss with lemon juice to keep apples from discoloring. Cover until ready to use.
Wash and dry arugula; set aside.
Combine goat cheese and cream in a small saucepan over low heat. Cook, stirring constantly, until smooth and well combined; remove from heat.
Toss arugula with oil and vinegar and salt and pepper to taste.
Arrange equal portions of the dressed arugula on each of 6 chilled salad plates.
Randomly place 4 walnut halves and equal portions of the reserved apple julienne over the arugula.
Drizzle the warm goat cheese mixture over the salad in a crisscross pattern.
A long-tined fork or clean squeeze bottle works well to drizzle Goat Cheese Fondue over dressed salad.
