Goat cheese salad traybake
Warm traybake salad with creamy goat cheese, crisp endive, sweet apple and pear, and roasted nuts and grapes, perfect for a light lunch or a cozy autumn meal.
Ingredients · Servings 2
- 1 small apple
- 1 small peer
- 2 heads of chicory
- 1 handful of radishes
- 1 thick slice of bread
- a few sprigs of fresh thyme
- 1 handful of nuts
- 2 handfuls of seedless grapes
- 1 roll of goat cheese (bûche with a firm rind)
- 2 tablespoons of honey
- rice oil
- pepper
- salty
- 2 portions of butter lettuce
- 1/2 rode ui
- 1 tbsp apple cider vinegar
- 1 pinch of sea salt
- 1/2 tbsp spicy mustard
- 2 tablespoons olive oil
Method · 20 min
- Preheat the oven to 220 °C (fan setting).
- Cut the apple and the pear into 1-centimeter wedges (no need to peel). Cut the chicory into 0.5-centimeter rings. Halve the radishes. Cut the bread into pieces of 1 to 2 centimeters. Strip the leaves from the thyme sprigs.
- Spread apple, pear, chicory, radishes, bread, thyme, nuts, and grapes on the baking sheet. Add enough oil so that everything is coated with a thin layer. Season with salt and pepper. Bake for 8 to 10 minutes, until everything turns golden brown and is still al dente.
- Meanwhile, slice the goat cheese and start on the salad. Rinse the lettuce. Finely chop the red onion and place it in a large salad bowl, along with the apple cider vinegar and salt. Stir. Let stand for a while so the onion softens and becomes less raw.
- Remove the baking sheet from the oven and lower the temperature to 200°C (fan setting). Drizzle the honey over the baking sheet. Distribute the goat cheese over the baking sheet and place back in the oven for another 5 to 8 minutes, until the goat cheese is warm and (partially) melted.
- Meanwhile, finish the salad. Mix the red onion and vinegar with the mustard and olive oil. Taste and season with pepper, salt, and mustard. Add the lettuce and mix in the dressing.
- Divide the salad between two plates and add the baked traybake with goat cheese.
