Ingredients Jump to Instructions ↓

  1. 1/4 cup unsalted almonds, Sliced and Toasted

  2. 1 large shallot (Brunoise)

  3. 3 tablespoons apple cider vinegar

  4. 4 cups baby spinach

  5. 1/2 napa cabbage , thinly sliced

  6. 1/4 small head radicchio , thinly sliced

  7. 7 tablespoons extra virgin olive oil

  8. 1/4 teaspoon fresh thyme leave

  9. 4 tablespoons apricot jam

  10. 1 pinch of sea salt & freshly ground black pepper

  11. 1 (6 ounce) log fresh goat cheese, cut into 8 rounds

Instructions Jump to Ingredients ↑

  1. Directions for cutting salad are listed next to the ingredients.

  2. Preheat the oven to 350°. Spread the sliced almonds on a sheet pan and toast for 10 minutes, or until golden. Let cool.

  3. In a bowl, whisk the shallots, thyme, apricot jam, olive oil, and vinegar. In a large bowl, toss the spinach, endives, radicchio and almonds together. Pour the dressing over the greens and toss. Mound the salad on plates, arrange 2 rounds of goat cheese on top of salad. Sprinkle goat cheese with a little salt and peeper and serve. ?


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