Saturday, 23 November 2013

Simple goat cheese salad with walnut and apple vinaigrette

If you didn't know, I'm a scout. So, yesterday we had a meeting where we had an etiquette dinner. We made some goat cheese salad as an appertizer. It was a bit stressing to make these, main courses and desserts for 15 people. But luckily we succeeded. Here's the recipe for the appertizer:

For four:

4 Individual soft goat's cheese with rind
50 g Walnut halves
3 Sprigs of thyme
Some salad
Toast bread

For the vinaigrette:

½ Lemon juice only
6 tbsp Olive oil
½ Apple


1. Preheat oven to 200°C. Place the goat's cheese on a baking tray with a walnut half on each. Drizzle some olive oil and scatter on the thyme leaves and season with black pepper. Bake in the oven until the cheese has melted from the inside. 
2. Crush the rest of the walnuts. Shred the salad before adding to a bowl. Add the crushed walnuts. 
3.In a separate bowl mix the lemon juice with oil. Grate in the apple and season with salt and pepper. Drizzle a little vinaigrette over the salad and toss together. 
4.Use a chef's ring to cut the toast into 4 round croutons. 
5.To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat's cheese. Spoon over the remaining vinaigrette and serve.

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