Updated Nov 24, 2014Chatelaine
dried oregano leaves
sliced almonds, coarsely chopped
goat cheese, cut into 9 rounds
chickpeas, drained and rinsed
unpeeled apple, julienned
1 1/2 tsp
- Preheat oven to 375F. Line a large rimmed baking sheet with foil. Lightly spray with oil. Toss bread with 1 tbsp vinegar and oregano. Arrange on one side of foil. Beat egg in a shallow dish. Place almonds in another shallow dish. Dip cheese rounds in egg, then in almonds, until coated. Place cheese rounds on the other side of foil. Bake in centre of oven until bread cubes are toasted and cheese is warm, 7 to 9 min.
- Toss greens with chickpeas and apple in a large bowl. Whisk remaining vinegar with Dijon, honey, oil and salt, and season with fresh pepper. Drizzle over salad mixture and stir to coat, then distribute among 3 plates. Scatter with croutons and lay 3 warm cheese rounds on each plate. Serve immediately.
A decadent salad with apple, mixed greens and warm almond-crusted goat cheese rounds – need we say more?
In a pinch, brush cheese rounds with olive oil and coat with good-quality bread crumbs mixed with dried herbs.