Warm Goat Cheese with Apple & Walnut Salad

INGREDIENTS

• 4 slices (each 1/4 inch / 0.5 cm)
  crusty bread toasted 
• 2 tbsp (30 mL) each butter and sugar
• 4 slices (each 1/2 inch / 1cm)
  Granny Smith apples, cored 
• 4 (each 56 g) slices goat cheese
• 1 tbsp (15 mL) olive oil
• 2 tsp (10 mL) chopped fresh thyme
• Sea salt, coarse ground pepper
• 1/4 cup (50 mL) chopped toasted walnuts
• 2 tbsp (30 mL) dried cranberries
• 3 tbsp (45 mL) each olive oil, walnut oil
• 2 tbsp (30 mL) white wine vinegar

METHOD

1. Preheat broiler.
2. Place toast on baking sheet.
3. Melt butter in large fry pan; add apples and cook until softened, add sugar and cook until sugar is dissolved and coating apple. Place apples on top of toast.
4. Top with cheese. Sprinkle with 1 tbsp (15 mL) olive oil, thyme, salt and pepper. Place under broiler and broil until cheese is starting to brown.
5. Place on plate. Sprinkle with walnuts and dried 
   cranberries.
6. For vinaigrette: Combine olive oil, walnut oil and 
   vinegar. Drizzle over cheese.
7. Serve with julienne red and green apples, frisée and mache lettuce.

SERVES 4

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