HAZELNUT-CRUSTED GOAT CHEESE & APPLE SALAD

Serves: 4 Olive oil ■

1/2 cup (125 mL) hazelnuts, ■ toasted, skinned, and finely chopped

4 tsp (20 mL) mixed dried ■ herbs, such as herbes de Provence

2 tsp (10 mL) dried garlic ■ flakes

1/4 tsp (1 mL) fine sea salt ■ 4 crisp apples, preferably ■ small

9 oz (256 g) fresh goat ■ cheese, crottin (small round) or log

8 cups (2 L) loosely packed ■ mixed greens

1/4 cup (60 mL) Bistro Vin■ aigrette (recipe follows) Fresh chervil or flat-leaf ■ parsley, roughly chopped Freshly ground black pepper ■

1. Preheat the oven to 400°F (205°C). Lightly grease a baking sheet with olive oil.

2. In a shallow bowl, combine the hazelnuts, herbs, garlic, and salt.

3. Core the apples and slice horizontally at their widest to get a total of 12 round slices about 1/2 inch (1.25 cm) thick. Press the apple slices into the hazelnut mixture to coat on each side, and put on the baking sheet.

4. Slice the goat cheese to get 12 rounds about 1/2 inch (1.25 cm) thick. Dip each round in the hazelnut mix, turning and pressing delicately to coat all sides. Put a goat cheese round on top of each apple slice.

5. Bake the apple-cheese stacks until the cheese is bubbling, 8 - 10 minutes.

6. Dress the mixed greens with the vinaigrette and divide among 4 salad bowls.

7. Arrange 3 apple and goat cheese slices over each bowl of greens, sprinkle with chervil and pepper, and serve.

Variation: In summer, replace the apple slices with halved peaches or nectarines.