Salad with Apples, Walnuts, Dried Cherries, and Herbed Baked Goat Cheese
A hearty autumnal salad topped with warm, herb-crusted goat cheese
Why This Recipe Works
Using hearty greens like arugula or frisée ensures the salad stands up to the warm goat cheese and bright cider vinaigrette. This balance of creamy, crunchy, and tart makes for a sophisticated lunch or a substantial dinner starter.
Instructions
Adjust an oven rack to the middle position and heat the oven to 400°F. Combine the panko, parsley, thyme, and one tablespoon of olive oil in a small bowl. Press both sides of each goat cheese round into the crumb mixture to coat evenly, then place on a parchment-lined baking sheet and bake until the cheese is soft but not melted, about 8 to 10 minutes.
Whisk the cider vinegar, mustard, shallot, salt, pepper, and sugar together in a large bowl. Gradually whisk in the six tablespoons of extra-virgin olive oil until the dressing is emulsified and thickened, then stir in the dried cherries and let them sit to plump slightly.
Add the salad greens, sliced apples, and walnuts to the bowl with the vinaigrette. Toss gently to coat the leaves without bruising the fruit.
Divide the salad among individual plates and top each serving with two warm goat cheese rounds. Serve immediately while the cheese is still warm and creamy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate the salad and goat cheese separately for up to 2 days. The goat cheese is best served warm, so reheat gently before serving.
