Warm Apple and Goat Cheese Salad

2 tablespoons raspberry vinegar or red wine vinegar


1/2 teaspoon Dijon mustard

1 small garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

1 tablespoon chopped fresh parsley leaves

3 Belgian endives, cored and separated into leaves

1 bunch watercress or spinach, washed

1 Granny Smith apple, sliced

4 ounces mild goat cheese, small log

1/4 cup chopped walnuts



Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend. Add the oil and parsley and shake.

On 4 plates, arrange the endive leaves like spokes around each plate. Arrange the watercress or spinach in the center. Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan. Cut the cheese into 4 slices and top each apple fan with slices of cheese. Broil until golden for approximately 5 minutes. Using a spatula, carefully place the apple slices and cheese on top of the endive. Drizzle the dressing over the salads and sprinkle with walnuts.