Goat Cheese and Apple Salad Recipe
This French-style salad combines creamy goat cheese, crunchy apple, and walnuts in a light yet satisfying dish. In France, salads like this are often ordered for lunch in small bistros instead of a large main course. The flavors are simple—salty, sweet, and slightly tangy—and the whole thing looks restaurant-worthy, even though it comes together in just a few minutes.
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
2
Ingredients
- goat cheese - 120 g
- apple - 1 piece
- mixed salad leaves - 80 g
- walnuts - 25 g
- honey - 15 g
- mustard - 5 g
- vinegar - 10 ml
- olive oil - 25 ml
- baguette - 4 slice
- salt
- black pepper
Main Ingredient:
goat cheese
Preparation
- Heat a dry frying pan over medium heat. Add the walnuts and toast for 3–4 minutes, shaking the pan often, until they are lightly golden and fragrant. Transfer to a plate to cool.
- Slice the baguette into slices, place them on a dry pan or in the oven, and toast for 3–4 minutes, until lightly crisp on the outside but still soft inside.
- Cut the goat cheese into slices about 1 cm thick. Wash the apple, cut it into quarters, remove the core, and slice thinly or cut into matchsticks.
- In a small bowl, mix the mustard, vinegar, honey, a pinch of salt, and pepper. Slowly pour in the olive oil, whisking with a fork until you get a smooth dressing.
- Rinse the salad leaves and dry them very well (ideally in a salad spinner or on paper towels). Transfer to a large bowl, add the apple and half of the dressing, and gently toss with your hands or tongs.
- Divide the salad with apple between plates. Arrange the goat cheese slices on top and sprinkle with the toasted walnuts.
- Just before serving, drizzle the salad with the remaining dressing. Serve with the toasted baguette slices on the side or partially tucked into the salad.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo liście szybko więdną od sosu. Jeśli chcesz coś zostawić na później, przechowuj osobno sos, ser, orzechy i suche liście sałaty, a wymieszaj dopiero przed jedzeniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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