APPLE AND GOATS’ CHEESE SALAD WITH APPLE CIDER VINAIGRETTE
Recipe Tina Bester
for the salad
4 Granny Smith apples 1T butter 1T brown sugar milled black pepper small ciabatta loaf,
torn into small pieces olive oil a handful each of rocket
and watercress 125g chevin goats’ cheese
for the apple cider vinaigrette
125ml apple cider vinegar 250ml sunflower oil 1 garlic clove, crushed 1t honey ½t mustard sea salt and milled
Cut each apple in half. In a large frying pan, melt the butter and add the brown sugar and a grind of black pepper. Place the apples cut-side down in the pan and caramelise until just tender.
Place the pieces of ciabatta on a lined baking tray and drizzle a little olive oil on top. Bake at 180°C for 10 to 15 minutes, until golden and crisp. Assemble the salad with tossed rocket and watercress, place two apple halves on each salad serving and dot with chunks of the goats’ cheese and ciabatta pieces.
For the vinaigrette, mix all the ingredients well and drizzle it over the salad.