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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Green Salad with Apples and Goat Cheese Recipe

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This recipe for Green Salad with Apples and Goat Cheese is from The Sutch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
VINAIGRETTE
1 T. balsamic vinegar
1 tsp. freshly squeezed lemon juice
1/2 tsp. salt
freshly ground black pepper
1/3 cup extra-virgin olive oil

SALAD
1/2 cup pecan halves
1 tart green apple (Granny Smith)
1 tsp. freshly squeezed lemon juice
1/2 head romaine lettuce
1/2 head red leaf lettuce
1/2 cup (4 oz.) crumbled fresh goat cheese

Directions:
Directions:
Vinaigrette: In a small bowl, combine and whisk vinegar with lemon juice. Add salt and pepper to taste. Drizzle oil in slowly until thickened and emulsified. Set aside.

Pecans - Preheat oven to 350°. Bake on small baking sheet 5 minutes or until golden brown and aromatic. Watch as nuts can burn quickly. Cool and chop coarsely.
Apple - Cored, but not peeled. Diced or using a mandolin for thin slices. Add lemon juice and toss, set aside.
Lettuce tear in bite-size pieces.
Before serving, add apples to lettuce, then pecans and vinaigrette. Toss to combine well. Sprinkle with goat cheese, toss again.
Serves 4-6.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Nice during the Christmas holidays.

 

 

 

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