Baked Goat's Cheese Salad with Crostini

Name: Baked Goat's Cheese Salad with Crostini with caramelised onion sauce, walnuts & apple
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 120 g Arugula & lamb's lettuce; 40 g Cranberry chutney; 1 piece Apple; 1 piece Onion; 20 g Chopped walnuts; 8 milliliters Crema di balsamico; 2 piece White demi-baguette; 100 g Fresh goat's cheese; 1 piece [Persian] cucumber; 1 tablespoon [Plant-based] butter; 1 tablespoon White balsamic vinegar; 1 tablespoon Honey [or plant-based alternative]; 1 tablespoon Extra virgin olive oil; 1 tablespoon Olive oil; 2 tablespoon Water for the sauce; to taste Salt and pepper

with caramelised onion sauce, walnuts & apple

View our plans

Did you know that arugula contains 5 times more calcium, vitamin A and iron than lots of other vegetables?

Tags:

Veggie

Allergens:

Walnoten

•Zwaveldioxide en sulfiet

•Rogge

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

60 g

Arugula & lamb's lettuce

20 g

Cranberry chutney

½ piece

Apple

½ piece

Onion

10 g

Chopped walnuts

(Contains Walnoten May be present Pinda's, Noten, Sesamzaad)

4 milliliters

Crema di balsamico

(Contains Zwaveldioxide en sulfiet)

1 piece

White demi-baguette

(Contains Rogge, Tarwe May be present Gluten, Melk (inclusief lactose), Noten, Sesamzaad)

50 g

Fresh goat's cheese

(Contains Melk (inclusief lactose))

½ piece

[Persian] cucumber

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

White balsamic vinegar

½ tablespoon

Honey [or plant-based alternative]

½ tablespoon

Extra virgin olive oil

½ tablespoon

Olive oil

1 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3538 kJ

Calories846 kcal

Fat38.4 g

Saturated Fat15.2 g

Carbohydrate99.7 g

Sugar29.4 g

Dietary Fiber10.1 g

Protein23.4 g

Salt2.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

Preheat the oven to 220°C. Slice the onion into half rings.
Melt a knob of butter in a frying pan over medium-low heat and fry the onion for 6 - 8 minutes.
Deglaze with the white balsamic vinegar, then add the cranberry chutney and the water (see pantry for amount).
Mix well and allow to simmer for 1 minute, then remove from the heat and set aside.

Thinly slice the demi-baguette and transfer to a parchment-lined baking sheet.
Drizzle with olive oil and season with salt and pepper. Bake in the oven for 5 - 7 minutes.
Transfer the goat's cheese to another parchment-lined baking sheet. Drizzle with the honey and scatter over the walnuts.
Bake the goat's cheese for 3 - 4 minutes.

Core and dice the apple. Dice the cucumber.
In a salad bowl, combine the extra virgin olive oil with the crema di balsamico.
Add the apple, cucumber and lettuce, then season to taste with salt and pepper.
Toss well to combine.

Did you know... apples contain flavonoids, which protect us from the effects of free radicals. These are harmful substances caused by UV radiation or air pollution.

Serve the salad on plates and top with the baked goat's cheese.
Garnish with the caramelised onion sauce.
Serve the crostini alongside.