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Berry Bros - Provence Rose with Goat's Cheese and walnut salad

Apple Walnut Salad with grilled goat's cheese and a Balsamic Vinaigrette

A contrast between crisp and creamy ingredients makes for a delightful autumnal salad.

Course Lunch, Salad, Starter
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Author Sarah James


  • 1/2 Head Lettuce
  • 1 Apple Thinly sliced
  • 1/2 Red onion Thinly sliced
  • 1 Handful Walnut pieces Toasted


  • 1/3 cup Extra Virgin Olive Oil
  • 2 Tsbp Balsamic Vinegar
  • 1 Tsbp Dijon mustard
  • 2 Tsp Runny honey

Toasted Goat's Cheese

  • 1 slice Chevre
  • 2 slice Ciabatta Toasted


  1. Combine the lettuce, onion and apple in a bowl.

  2. Combine the Vinaigrette ingredients in a jar and shake vigorously (or whisk in a bowl)

  3. Dress the salad

  4. Cut the Chevre to fit the toasted ciabatta.

     Place slices of the Chevre onto the toasted ciabatta and put under a hot grill until it has a little colour.  This will take about 2-3 minutes.

  5. Split the salad between 2 plates, top with the grilled goats cheese on toast.   Sprinkle the toasted walnuts on top.