Ingredients
Cheese:
(4) 2 oz rounds of fresh mild goat cheese, each about 1 inch thick
1-2 TBSP extra virgin olive oil, or as needed
1/2 cup walnuts, tasted and chopped fine
1/4 cup toasted breadcrumbs
1 tsp chopped fresh thyme
Vinaigrette:
6 TBSP walnut oil
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 TBSP sherry vinegar
Salt & freshly group black pepper
Toppings:
1/2 cup walnut halves
4-6 cups mixed salad greens
1 Granny Smith green apple
Preparation
Prepare cheese: Put cheese rounds on plate & cover with olive oil, let stand at room temperature for 30 minutes.
Combine finely chopped toasted walnuts, breadcrumbs& thyme on a plate. Dip cheese rounds into the nut mixture & make sure all sides are coated, gently press the coating into the cheese. Place cheese rounds on a baking sheet lined with parchment paper.
Make vinaigrette: Whisk walnut oil, 2 TBSP olive oil & vinegars in small bowl. Season to taste with salt & pepper.
20 minutes before serving salad: Preheat oven to 400 degrees.
Spread the 1/2 cup of walnuts on a cookie sheet and toast (about 8 minutes). Once cooled. chop coarsely. Toss with enough Vinaigrette to coat.
Bake cheese rounds (about 10 minutes).
Toss greens & dressing (reserve 3 TBSP). Plate salad greens & sprinkle w/ toasted walnuts.
Cut apple in half, core, slice thinly (use mandoline). Put 6 slices of top of each plate & drizzle on the reserved dressing. Put a cheese round on each. Serve immediately.
