Goat cheese, apple and crispy parmesan salad

Recipe & Food Styling Mari Loewen. Photography Ross Cornish.


Small log goat cheese, thinly sliced

4 apples, thinly sliced

3 cups arugula

Chunk Parmesan cheese, grated

1/4 tablespoon extra-virgin olive oil

1/4 tablespoon balsamic vinegar


Preheat oven to 400°F.

Make Parmesan crisps by placing heaping tablespoons of Parmesan onto parchment-lined baking sheet, spacing about half-inch apart; lightly pat each down. Bake for 3 to 5 minutes or until golden and crisp. Remove form oven; set aside to cool.

For vinaigrette, whisk olive oil and balsamic vinegar, set aside.

For salad, place handful arugula on individual plates and arrange cheese, apple and Parmesan crisps, drizzle with vinaigrette. Serve immediately.