Torched Goat Cheese Salad

We love fine cheeses, and when it comes to a healthy salad like this one, it doesn’t hurt to indulge in a little dairy! Served on a bed of greens, with crunchy seeds and a light dressing that balances the sweetness of pear with the fragrant earthiness of thyme, the torched Paillot de Chevre will make this nutritious meal feel deliciously indulgent.

Ingredients

Apple cider emulsion 
Apple cider reduced by half2 cups
Maple syrup2 tbsp
Brown sugar2 tbsp
thyme1sprig
pear½
apple½
Red onion¼
Dijon mustard1 tbsp
Grape seed oil3 cups
Salt and pepperto taste
  
Salad garnish 
Organic mixed baby greens (local)2 cups
Dried cranberries1 tbsp
Pumpkin seeds1 tsp
Bee pollen1 tsp
Pickled red onionpinch
  
Pickled red onion 
Red onion, shaved1
Apple cider vinegar½ cup
sugar¼ cup
water¼ cup
Garlic clove1
1 inch

Paillot de Chevre (Torched)

Method

1.     For the apple cider emulsion, reduce 2 cups of apple cider vinegar, maple syrup, brown sugar, and thyme. Let cool.

 

2.     In a blender, add the pear, apple, Dijon mustard, and red onion.

 

3.     Blend until it becomes smooth in consistency.

 

4.     Add the grape seed oil, gradually making an emulsion.

 

5.     Season with salt and pepper to taste.

 

6.     In a mixing bowl, add the organic greens, dried cranberries, pumpkin seeds, bee pollen, and pickled onion.

 

7.     Add the apple cider emulsion.

 

8.     Toss and serve underneath a torched wheal of Paillot de Chevre goat cheese.

Justin Miller
A true foodie, award-winning chef Justin William Miller has worked at prestigious restaurants in Toronto and Niagara-on-the-Lake, as well south of the border in Naples, Florida. Justin has cooked for notable celebrities like Bon Jovi, and has immersed himself in the cuisines of various cultures. Today he has turned this wealth of experience into unforgettable dishes at his own restaurant, Cabin Bistro, located in Collingwood, Ontario.