INDIANAPOLIS (WISH) - Chef Wendell joins us on Daybreak to teach us how to make a delicious goat cheese stacked salad wit a sweet apple cider vinaigrette.
Goat's Cheese Stacked Salad
1 large pear
1 large handful of fresh arugula or mixed greens
2-3 tbsp. chopped hazelnuts
2-3 tbsp. dried cherries
3/5 cup Goat's Cheese
2-3 tbsp. water, as needed to make the goat's cheese spread
Pinch of salt
2-3 tsp. lemon juice
Sweet Apple Cider Vinaigrette
2-3 tbsp. raw agave nectar
2 tbsp. apple cider vinegar
juice of 1/2 lemon
1/4 cup + 2 tbsp. cold pressed olive oil
salt and freshly ground pepper
-In a blender combine agave, apple cider vinegar, and lemon juice. With motor running, slowly add olive oil until thick and well combined.
-Season with salt and pepper; Store in refrigerator.
Assemble the salad:
-Core the pear and slice it into thin slices.
-Place few leafs of arugula on a plate and cover with a pear slice.
-Top the pear with a few hazelnut-sized pieces of nut cheese and a couple of dried cherries.
-Layer with a couple more small pieces of arugula and repeat 4 times.
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