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Hazelnut Salad with Goat Cheese
Flavors of Fall at igourmet
make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde
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Gigi's Apple Hazelnut Salad
with Goat Cheese
10 ounces soft goat cheese
1/4 cup walnut oil
1/3 cup fine dry bread crumbs
1 tablespoon sugar
1/2 cup coarsely chopped hazelnuts
2 medium Granny Smith apples, cored, chopped
2 tablespoons apple cider vinegar
8 cups torn mixed salad greens of your choice
Cut goat cheese into 8 slices. Pour 1 tablespoon of the
walnut oil into a
small bowl. Place bread crumbs in another small bowl. Turn
rounds in oil to coat thoroughly. Transfer cheese rounds to a
and chill at
least 1 hour.
Meanwhile, for glazed hazelnuts, heat sugar in a small
skillet over medium-high heat until sugar begins to melt, shaking skillet
heat to low; cook until sugar melts. Add nuts; cook and
stir 2 to 4 minutes
more or until lightly toasted. Spread mixture out onto a
piece of buttered
foil to cool. Break nuts into bite-size pieces, if
During the last 10 minutes of chilling time for the cheese
oven to 400 degrees F. Place chilled cheese rounds on greased
5 to 6 minutes, or until very soft but not melted.
Heat 1 tablespoon of the remaining walnut oil in a medium
skillet over medium-high heat. Add chopped apple; cook and stir for 2 to 3
or just until tender. Add 1 tablespoon of the vinegar to the
1 minute more. Remove from heat; cool to room
Place the salad greens in a large mixing bowl. Combine the
remaining 2 tablespoons walnut oil and 1 tablespoon vinegar. Drizzle over
toss lightly to coat.
To serve, arrange greens on 8 salad plates or on a large
Scatter the glazed hazelnuts and apple mixture over the
with hot goat cheese. Serve immediately. Makes 8 servings.
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