Women's Institute waldorf salad with grilled goat's cheese
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What you'll need
For the dressing
4 tbsp cranberry sauce
3 tbsp extra virgin olive oil
6 tbsp apple juice
2 tbsp red wine vinegar
1 tbsp wholegrain mustard
For the salad
4 red dessert apples
4 sticks celery, plus leaves to garnish
3 logs goat’s cheese
50g walnut pieces
Place all the dressing ingredients in a large bowl and whisk together. Transfer half of the dressing to another bowl.
To make the salad, cut the apples and celery sticks into small pieces. Place them in one of the bowls with the dressing and toss together so that all the pieces are coated.
Preheat the grill to a high setting. Cut each cheese log in half and place, cut-side up on a tray under the grill. Grill the cheeses until they melt and are golden brown.
Toss the salad leaves in the remaining dressing and arrange among 6 serving plates. Pile the apples and celery in the centre of the salad leaves and scatter the walnut pieces on top.
Place each cheese half on top of the salad — or you could arrange in smaller slices — and serve immediately.