goat cheese salad w/ apple vinaigrette

I hate to say goodbye but I have to stay realistic... the season for apples is coming to a bittersweet ending. Prices in supermarkets for apples have gone up slightly and maybe I'm being superstitious but they just don't taste as yummy as they did in the fall. With what little apples I had left around the house, I decided to make my apple pancakes and this warm Goat Cheese Salad w/ Apple Vinaigrette.

The tart/sweetness of the apple vinaigrette goes well with the tangy goatish (yes I made that word up) flavor of the cheese. If you're getting bored with your usual weekday salads, give this one a try. It can be prepared in about 10 minutes and it's a delicious way to get your vitamins/fiber in!

Goat Cheese Salad w/ Apple Vinaigrette
From Gordon Ramsay's Cookalong Live, Serves 4

Ingredients: (Salad)
- 4 individual soft, goat cheese, or a roll of goat cheese that you can portion out
- Iceberg lettuce or Romaines, washed and chopped
- 0.25 - 0.33 cup walnuts
- 4 slices of bread

1) Preheat your oven to 375 degrees F.
2) On a baking tray, place the goat cheese, season lightly with pepper, top with a few walnuts and drizzle olive oil over the cheese. I didn't have fresh thyme on hand, but some thyme leaves garnished over the top enhances the flavor even more!

**If you're using a roll (is that the correct terminology?) of goat cheese, heat your knife before cutting the goat cheese into individual portions. The heated knife allows for an easier, straighter, cleaner cut and adds a nice gloss to the cheese vs. if you sliced it w/ a cold knife**

3) Place in the oven and bake for about 5 - 7 minutes. The cheese should still by cylindrical but melted inside. Make vinaigrette in the meantime.

Ingredients: (Vinaigrette)
- juice of one lemon
- 1 tablespoon extra virgin olive oil
- 0.5 Granny Smith (the green one) apple, grated

4) Mix all the ingredients in a bowl. Season with salt and pepper and whisk.
5) Add vinaigrette to the chopped salad and toss to coat vinaigrette evenly.
6) Add in the remaining walnuts, crushed, and toss once more.
7) Toast the bread and cut out the crumb (inside) with a circle cutter.
8) Assembly: Salad on the bottom of the plate, crouton (toast) in the middle of the salad, warm goat cheese on top of the toast and finally, drizzle a little bit of the vinaigrette over the goat cheese. Serve warm.