Apple-Grape Salad with Pecan-Crusted Goat Cheese Recipe

Ingredients

• 1 (8-ounce) log goat cheese, softened
• 1 teaspoon herbes de Provence or Italian seasoning
• 1 2/3 cups pecan pieces
• 4 tablespoons butter
• 1 1/4 teaspoons salt
• 1 pound seedless red grapes
• 1 medium onion, cut into thin wedges
• 2 tablespoons dry white wine
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1/2 cup extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon black pepper
• 1 head red leaf or Bibb lettuce, torn into bite-sized pieces
• 2 medium Red Delicious apples, thinly sliced

Directions

1. In a small bowl, mix together the goat cheese and herbes de Provence until well combined. Shape the mixture into two 4-inch logs. Cover and chill until you're ready to use them.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the pecan pieces and 1/2 teaspoon of salt. Stir frequently and cook until the pecans are toasted and fragrant, about 5 minutes. Set aside to cool completely.
3. Once cooled, finely chop 1 cup of the toasted pecans and spread them out in a shallow baking dish. Slice each goat cheese log into six rounds, then roll each slice in the chopped pecans. Return to the fridge until ready to serve. (For warm goat cheese, see the footnote below.)
4. Wipe the skillet clean and return it to the stove. Add the grapes, onion, 1/4 teaspoon of salt, and the remaining 2 tablespoons of butter. Cook over medium heat, stirring often, until the onions are tender and the grapes begin to blister, about 5 to 7 minutes.
5. Pour in the white wine and add the thyme. Continue cooking for about 1 minute, until the wine has reduced and the grapes are coated in a syrupy glaze.
6. To make the vinaigrette, combine the olive oil, white balsamic vinegar, Dijon mustard, honey, black pepper, and the remaining 1/2 teaspoon of salt in a jar with a tight-fitting lid. Shake vigorously until the dressing is well mixed.
7. Place the torn lettuce in a large bowl and drizzle 1/3 cup of the vinaigrette over the greens. Toss well to coat.
8. Divide the dressed lettuce among 4 plates. Top each salad with the sauted grapes and onions, thinly sliced apples, goat cheese slices, and the remaining toasted pecans. Serve with the leftover vinaigrette on the side.

Nutrition Facts (per serving)

• Calories: 987
• Total Fat: 82g (106% Daily Value)
• Saturated Fat: 22g (110% Daily Value)
• Cholesterol: 57mg (19% Daily Value)
• Sodium: 1125mg (49% Daily Value)
• Total Carbohydrates: 52g (19% Daily Value)
• Dietary Fiber: 9g (33% Daily Value)
• Total Sugars: 37g
• Protein: 17g (35% Daily Value)
• Vitamin C: 9mg (10% Daily Value)
• Calcium: 170mg (13% Daily Value)
• Iron: 4mg (21% Daily Value)
• Potassium: 748mg (16% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Apple-Grape Salad with Pecan-Crusted Goat Cheese

The combination of fresh fruit and cheese has a long history in Western cuisine, dating back to European traditions where fruit was paired with soft, creamy cheeses to balance flavors and textures. The Apple-Grape Salad with Pecan-Crusted Goat Cheese is a modern American interpretation of these classic pairings. It likely emerged from the farm-to-table movement, emphasizing seasonal produce, nuts, and artisanal cheeses. By incorporating local Red Delicious apples and pecans, this salad celebrates ingredients native to the United States while maintaining European culinary influences through goat cheese and herbes de Provence.

Regional Variations

This salad is most commonly found in the United States, particularly in regions with a strong apple-growing industry, such as the Pacific Northwest, New England, and the Midwest. In Southern states, pecans are often toasted and used as a primary garnish, reflecting local agricultural abundance. Variations may include substituting honey for the vinaigrette or adding regional cheeses such as blue cheese or feta, giving each region a unique flavor profile while maintaining the core combination of sweet fruit, creamy cheese, and crunchy nuts.

Distinguishing Features Compared to Similar Dishes

While many salads pair fruit with cheese, the Apple-Grape Salad with Pecan-Crusted Goat Cheese stands out for its textural contrasts and temperature play. Unlike a traditional Waldorf salad, which often combines apples with celery and walnuts in mayonnaise, this salad emphasizes a warm, lightly caramelized grape-onion topping and a tangy balsamic vinaigrette. The pecan crust adds crunch and nutty richness, differentiating it from salads that use plain nuts or seeds. The use of goat cheese also introduces a distinct tanginess that complements the sweet and savory elements.

Common Serving Contexts

This salad is typically served as an appetizer, side dish, or light lunch. It is popular in upscale cafes, bistros, and fine-dining restaurants where presentation is key, as the vibrant colors of red grapes, apple slices, and golden pecans make it visually appealing. It also works well for seasonal gatherings, holiday meals, or garden parties, where fresh, elegant dishes are appreciated. The salads versatility allows it to be served chilled or with the goat cheese slightly warmed for added richness.

Interesting Facts

Interestingly, the idea of crusting goat cheese in nuts traces back to French culinary techniques used in cheeses like crottin de Chavignol. The combination of apples and grapes is not just visually striking but nutritionally complementary, providing fiber, antioxidants, and natural sweetness. Another fun fact is that the use of balsamic vinegar enhances the flavor of both fruits and cheese, creating a subtle complexity that is greater than the sum of its parts. Some chefs even recommend slightly blistering grapes in butter to deepen their flavor, a technique adapted from sauted fruit desserts.

FAQ about Apple-Grape Salad with Pecan-Crusted Goat Cheese Recipe

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