One of the biggest food challenges I face every day.. is deciding what I’m going to have for lunch. I try to bring as much variation in my lunches as possible, going from plain easy sandwiches to some wraps, salads or panini. The ideal lunch for me is something that’s not too heavy but not too light either, as you don’t want to end up being hungry again after an hour. I came up with this warma apple salad last week, I had never tried it before but I was so pleased with the result, I couldn’t wait to share it with you guys! It’s best suited as an autumn or spring salad, because of the warm ingredients.
What I like about this salad is that it’s so rich in flavors, you have salty bacon, warm sweet apple, crunchy fresh salad, soft walnuts and some bruschetta to make sure your lunch isn’t too light. And last but not least, I used Belgian apples who are in season at the moment so that I could support my local community and Carrefour’s current campaign called ‘Belgetarian‘, to support Belgian food producers.
Serves: 2 people
- 8 tablespoons of extra virgin olive oil
- 3 tablespoons of red wine vinegar
- 2 teaspoons of sugar
- 3 teaspoons of honey
- 250g bacon cubes
- 75g walnuts
- 2 red apples
- 1 loaf of ciabatta bread
- 100g field salad
- 150g sliced goat cheese
The first thing we’re going to do, is make our two dressings, one will be used for the apples and the salad, and the other will be used to add some flavor to the goat cheese bruschetta. Combine 6 tablespoons of olive oil, the sugar and red wine vinegar to be used as apple dressing, and combine 2 tablespoons of olive oil and the teaspoons of honey to drizzle on top of the bruschetta.
Slice up the apple in 8 pieces, there’s no need to peel the skin so all you have to do is remove the pits and you are good to go. Put all the apple pieces in the dressing and make sure every piece is covered in the dressing. Heat up just a tiny bit of olive oil in a frying pan and add the bacon cubes. Once they start to brown, add the pieces of apple and continue to fry until the bacon is crispy and the apple has softened.
In the mean while, slice up the goat cheese and lay them on top of the ciabatta bread. Add just a bit of pepper (one grind will suffice) on each slice of goat cheese and drizzle some of the second dressing on top. Place in the oven at 180°, until the goat cheese starts to brown and melt. It only took me about 7 minutes. After 5 minutes, add the walnuts to your oven plate as well and grill them as well.
Wash the salad, drain the water and get ready to plate up! Spoon in the remaining apple dressing on top of the salad, add the apple slices, walnuts and bacon and serve with the bruschetta. Enjoy your lunch!