Flax Coated Goat Cheese and Apple Salad

1

red apple, cored, sliced into 12 wedges

1

1

green apple, cored, sliced into 12 wedges

1

250

mL

water

1

cup

25

mL

lemon juice

2

tbsp.

15

mL

granulated sugar

1

tbsp.

Dressing:

50

mL

poaching liquid

¼

cup

25

mL

pure maple syrup

2

tbsp.

15

mL

apple cider vinegar

1

tbsp.

15

mL

flax oil

1

tbsp.

1

mL

crushed thyme

¼

tsp.

0.5

mL

ground cinnamon

1/8

tsp.

1

L

packed baby greens (142 g bag)

4

cups

140

g

goat cheese roll (chèvre)

5

oz.

25

mL

whole flaxseed

2

tbsp.

·In a large saucepan, bring the water, lemon juice and sugar to a boil.
·Add apple slices and gently poach until tender-crisp, about 4 minutes.
·Carefully lift out apple slices with slotted spoon.  Set aside to cool. 

Reserve liquid.
·In a small bowl, whisk together poaching liquid, maple syrup, vinegar, flax oil, thyme and cinnamon.
·Divide salad greens among four serving plates.
·Roll goat cheese in whole flaxseed to coat.  Slice into 12 slices.
·Place 3 slices of cheese on top of each salad. 
·Arrange 3 slices of red and green apple on each salad.
·Drizzle 25 mL (2 tbsp.) salad dressing over each salad.

Yield:  4 servings
Serving Size:  125 mL (1/2 cup)