Apple and Fresh Goat Cheese Salad with Walnuts Recipe
A light salad with crunchy apple, creamy fresh goat cheese, and toasted walnuts is a common sight in small French bistros. It combines the sweetness of fruit, the acidity of the dressing, and the delicate saltiness of the cheese – a bit like a cross between a dessert and a starter. It’s perfect as a quick workday lunch or a dinner option when you don’t feel like heavy dishes.
This salad brings together classic French bistro flavors in a very simple way: fresh fruit, tangy dressing, and creamy cheese. The contrast of textures – crunchy apple, soft cheese, and toasted nuts – makes it feel refined, even though it comes together in minutes.
Chef's tips
Toast the walnuts just before serving if you can – warm nuts are more fragrant and add extra flavor. Choose a firm, slightly tart apple variety so the salad doesn’t become too sweet and the slices hold their shape.
How to serve
Serve as a light main course with bread, or as a starter before a simple pasta or roasted vegetable dish. It also works well on a buffet table alongside other cold dishes and cheeses.
Ingredients
- mixed salad leaves e.g. arugula, lamb’s lettuce, salad mix - 70 g
- apple crisp, slightly tart - 1 piece
- fresh goat cheese soft, for crumbling - 80 g
- walnuts lightly chopped - 30 g
- raisins optional - 20 g
- olive oil for the dressing - 2 tablespoons
- apple cider vinegar or white wine vinegar - 1 tablespoon
- Dijon mustard - 0.5 teaspoons
- honey - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Put the walnuts in a dry pan and toast over medium heat for 3–4 minutes, stirring often, until they become fragrant and lightly golden. Remove from the pan and set aside to cool.
- Rinse the salad leaves and dry them thoroughly. Wash the apple, cut it into quarters, remove the core, and slice into thin slices or matchsticks.
- In a small bowl, whisk together the olive oil, vinegar, mustard, honey, a pinch of salt, and pepper. Whisk with a fork until the dressing is smooth and slightly thickened.
- Place the salad leaves in a large bowl, add the apple slices, raisins, and half of the walnuts. Drizzle with the dressing and gently toss with your hands or tongs so everything is lightly coated.
- Divide the salad between plates. Crumble the fresh goat cheese on top and sprinkle with the remaining walnuts. Finish with a little freshly ground black pepper, if you like.
Storage
Store the salad and dressing separately in the fridge for up to 1 day. Once dressed, the salad is best eaten immediately, as the leaves soften quickly.
This is one of those salads that feels special without any effort. It’s ideal when you have a small piece of goat cheese in the fridge and want to turn it into a complete meal with just an apple and some salad leaves.
