Fricos, or baked Parmesan wafers, add interesting texture and flavor and contrast to this salad, which is adapted from a recipe by Donna Hay.
Sweet apple, tart goat cheese, salty and nutty fricos combined with peppery rocket (arugula) greens and a simple balsamic viniagrette make for a terrific starter for a simple meal.
The fricos can be made up to a day ahead, stored in an air-tight container so they are ready for quick assembly of the salad.
I think crumbled feta or blue cheese would work well in place of the goat cheese, and sliced pears or sweet grapes could be substituted for the apple for a variation on the same theme.
If you don't care for the peppery bite of arugula, baby spinach or spring greens would work as well.
This recieved solid thumbs up at my house ~ so I'll definitely make it again.
Please click HERE if you would like a printable copy of the recipe.
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oh HELLO ! looks beautiful !
ReplyDeleteThe lacy frico looks so pretty!
ReplyDeleteThis sounds delicious and looks so pretty! Thanks for sharing, I'll have to give it a try!
ReplyDeleteAll the best,
Eileen
Your frico is perfecto:)
ReplyDeleteYour pictures of this dish look wonderful! Great pics.
ReplyDeleteThere is no way on earth that this wouldn't taste great. Chez and apple slices is so nutritious and delicious.
God bless and have a sweet week,
d from homehaven
Mari,
ReplyDeleteThis looks and sounds like a wonderful salad and I am going to jot down the recipe. It photographed so well...I thought the goat cheese was sliced while still wrapped!!
xoxo
Jane
This just looks so beautiful. Great use of all those fresh fall apples. I love it.
ReplyDeleteOH MY Mari! What a presentation and beautiful photography too!
ReplyDeleteMary, I'm so glad you are back. I've missed your beautifully photographed meals.
ReplyDeleteIt looks like a caprese salad. What a lovely surprise.
ReplyDeleteThis sounds and looks delicious! I love frico. I could make a whole meal of this salad. Beautiful, Mari!
ReplyDeleteMary I love Frico and your salad looks just perfect...in fact I could eat that right now for breakfast!
ReplyDeleteL~xo
Thank you so much for your kind comments everyone!
ReplyDeleteIt's great to be back in the kitchen ~ I've really missed you. xoxo
I'm making this just so I can sit and look at it. I do like pretty things.
ReplyDeleteOh yum! Perfect for the bumper crop of apples I have right now : )
ReplyDeleteI ran into this recipe when you first posted it in 2009. I made it for Thanksgiving at my house back then for the first time. It was then requested by all that I make it for Christmas. And Easter. And the following Thanksgiving. And the following Christmas... etc. I make it again and again for all our holiday parties and it is always a smash. Salad is always first to go. ALWAYS. This recipe is in our family's permanent vault. Last night I had 40+ guests over and had to make another one (always have extra goat cheese on hand ;) ) because of how fast it went. Thank you for sharing this!
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