Apple Walnut Salad

So we're gonna take our apple and we're gonna slice it very thin. I use about four of them per

salad. You'll want to fan them out. Top them with your goat cheese. I prefer the Granny Smith apple

because it's probably one of the crispest of the apples, plus it has that wonderful tart flavor

And as you can see, in keeping with the rest of the meal, the salad looks complicated, but it's

really not. Now this is ready to go in the oven. We're going to heat it for just two to three

minutes, just long enough for our goat cheese to brown and start melting a little. While our goat

cheese and our apples are getting warm, I'm going to move on to our lettuce. It's clean and sitting

over here waiting on us. And the presentation to this is really, really pretty. All you have to do

is take your endive and break it off at the stem. I love this lettuce

Now, you can use as much of this as you like. I like working in odd numbers

so I think I'm going to stick with the five. We're just going to take our fresh watercress

and just clump it in the center of our plate. Isn't that pretty? It looks like a star

All we have to do now is dress our salad. We're going to start with two tablespoons of a raspberry vinegar

about a half a teaspoon of Dijon mustard fresh parsley fresh minced garlic a pinch

of salt, a little pepper, our olive oil. We're going to seal it up good, and just to make

sure it doesn't spray out over me. I'm gonna cover this top with a rag and just give it

a few shakes. And remember, when you're making your salad dressings, don't skimp on your

olive oil. Always start with a good extra virgin olive oil. See that pretty color? And

And I think that our goat cheese and apple should be ready

Our goat cheese is nice and brown and all we're going to do now is lift it off and place

it in the center of our watercress. Drizzle it with our vinaigrette

just a few crushed walnuts. And that completes it. You can see how simple that was, but yet

very pretty