But be

forewarned that it's rich, so save this recipe for

special days.

Salad

8 cups

mixed seasonal greens

16 goat

cheese buttons (small round cheeses)

2 Granny

Smith apples, cored and thinly sliced

Pecan

Vinaigrette

tablespoon Dijon mustard

1/4 cup

sherry wine vinegar

1 1/2 cups

extra virgin olive oil

1 teaspoon

freshly ground black pepper

Coarse or

Kosher salt to taste

3/4 cup

chopped Georgia pecans

Goat Cheese

Fondue

4 ounces

soft goat cheese

1/2 cup

heavy cream

tablespoons butter, optional

1/2

teaspoon ground cumin

2 teaspoons

chopped fresh chives

Coarse or

Kosher salt and pepper to taste

For the

salad, wash the salad greens, pat dry in paper towels and

chill. Set aside the goat cheese buttons, and slice the

apples and reserve.

For the

vinaigrette, place the mustard and vinegar in a small

mixing bowl. Whisk in the olive oil until thickened, and

season with pepper and salt. Fold in pecans. Set aside.

For the

fondue, place the goat cheese and cream in a heavy

one-quart saucepan over medium-low heat. Stir until the

goat cheese softens and melts and the mixture thickens,

four to five minutes. Fold in the butter, if desired. Add

the cumin and stir to combine. Remove the sauce from the

heat and stir in chives and salt and pepper to taste. To

serve, toss the salad greens with the vinaigrette and

divide onto eight serving plates. Place two goat cheese

buttons on each plate and spoon the goat cheese fondue

over the cheese, Top the buttons with the sliced apples.

Serves 8

Preparation

time: 30 minutes

Source:

David Burke, Park Avenue cafe, New York City/Chicago