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| 2 | each | apples | cored |
| 1 | tablespoon | butter | unsalted |
| 8 | ounces | goat (chevre) cheese | soft unripened chévre |
| 2 | tablespoon | thyme leaves | fresh chopped |
| 1 | teaspoon | black pepper | freshly ground |
| 1/4 | cup | hemp seed oil | or heavy olive oil |
| 1 | tablespoon | vinegar | apple cider |
| 1 | tablespoon | apple juice | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground to taste |
| 2 | cup | lettuce | baby lettuce or mesculin mix |
To make the vinaigrette.
Whisk together the oil, apple cider vinegar, apple juice, salt and pepper to taste in a small bowl set aside.
Slice the apples cross-wise into 4 thick apple rings. Brown the apple rings in a skillet with the butter over medium high heat until soft and browned nicely.
Divide the goat cheese (Chévre) into 4 equal portion and shape into round discs about the same size as the apple rings.
Coat each disc of goat cheese with the fresh thyme and sprinkle with pepper.
Place the goat cheese disc on top of the apple rings. Broil for about 3 minutes or until the top is golden brown and bubbling.
Toss the lettuce with half of the vinaigrette and divide among 4 plates. Top the lettuce with the warm goat cheese and apple rings.
Drizzle the remaining vinaigrette over the top. Serve.
The flavor combination is amazing. The earthy and nutty flavour of hemp seed oil combines beautifully with the tartness of the goat cheese and apples.
If you can't find hemp seed oil you may substitue any other strongly flavoured oil such as a high quality olive oil.
Simply stunning. True gourmet salad. The flavor combination is impressive.
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+5
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| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 10.0g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 227mg | 9% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 4% |
| Sugars 7.0g | |
| Protein 11.0g | 21% |
| Vitamin A | 14% | Vitamin C | 7% | |
| Calcium | 9% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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+3
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This article describes how to cook and peel perfect hard boiled eggs. Originally this method was developed by the State of Georgia Egg Board....
This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".
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