Warm Goat Cheese Recipe

Wash and thoroughly dry the baby spinach and wild berries. Place spinach in a large salad bowl. Scatter the wild berries evenly over the spinach.

Core and thinly slice the apple (leave the peel on for texture and color). Add the apple slices to the bowl. Add the thinly sliced red onion.

Heat a small skillet over medium heat. Add butter or olive oil and the chopped mixed nuts. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Add a pinch of salt, stir, then transfer nuts to a plate to cool.

Form and Sear

Preheat the oven to 375°F (190°C) or heat a heavy skillet over medium heat. Slice the goat cheese log into 8 rounds, about 1/2 inch (1.2 cm) thick. Lightly brush each round with olive oil and place on a parchment-lined baking sheet or in the hot skillet.

If using the oven: bake rounds 6–8 minutes until just starting to soften and edges hold shape. If using the skillet: sear each side 30–45 seconds until golden and warmed through. Remove rounds and place on a plate.

Drizzle each warm round with a little honey and finish with a light grind of freshly cracked black pepper. Set aside briefly.

In a small jar or bowl combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, whole grain mustard, honey, lemon juice, salt and black pepper.

Whisk or shake vigorously until fully emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or more vinegar for brightness as needed.

Pour about half of the dressing over the spinach mixture and gently toss to coat. Reserve the remainder to serve at the table.

Divide the dressed salad among 4 plates or serve family-style in the bowl. Arrange 2 warm goat cheese rounds on top of each portion.

Sprinkle the toasted nuts evenly over the salads and drizzle any remaining dressing around the plates. Add a couple extra wild berries on top for garnish if desired.

Serve immediately while the goat cheese is warm.