Mesclun Salad with Goat Cheese and Cider Vinaigrette

Ingredients

• •Cider Vinaigrette:
• •1 juicy red apple
• •1/2 cup mayonnaise
• •1 tablespoon cider vinegar
• •1/4 teaspoon Dijon mustard
• •Salad:
• •1 small leek
• •1 carrot
• •1 red bell pepper
• •12 yellow or red vine-ripened cherry tomatoes
• •3, 1/2-inch thick slices of walnut bread
• •1/4 pound fine quality fresh mild goat cheese
• •1/2 pound mixed baby lettuces, about 2 quarts
• •1/2 cup corn sprouts or pea sprouts (optional)

Directions

1. 1Core apple and quarter lengthwise. Reserve 3 quarters, wrapped tightly in plastic wrap, for Salad. In a blender puree remaining quarter with remaining vinaigrette ingredients until smooth.
2. 2Preheat oven to 350 degrees Fahrenheit.
3. 3Halve leek lengthwise and wash well. Cut leek, carrot, and bell pepper into julienne strips and halve tomatoes. On a baking sheet toast bread in middle of oven and divide goat cheese among toasts, mounding it onto each slice. Heat goat cheese toasts in middle of oven until slightly warmed, 5 to 7 minutes.
4. 4While toasts are heating, in a bowl toss mesclun with vegetables, tomatoes, sprouts, and vinaigrette to taste. Thinly slice reserved apple quarters lengthwise.
5. 5Divide salad among 4 plates and arrange apple slices and toasts around it.