The recipe for this show stopping salad of mixed greens with candied walnut encrusted Chèvre & apple pie vinaigrette comes from a chef at The Ritz-Carlton Lodge at Reynolds Plantation.
During a weekend getaway at the Ritz-Carlton Lodge at Reynolds Plantation, this lovely and unique salad was part of our first evening meal. It was so delicious, I couldn’t stop thinking about it even after we returned home from our trip. I called the chef at Reynold’s Plantation and was thrilled when he offered the recipe in its entirety! This salad is truly exquisite. Even though it takes a bit of effort, it is perfect to make for a special event or for honored guests.
The salad consists of organic mixed greens, sliced cherry tomatoes, sliced jicama, candied walnuts encrusted Chèvre (goat cheese), and apple pie vinaigrette. There are only a few cherry tomato halves and one or two slices of jicama. The goat cheese balls tucked underneath the field greens and the apple pie vinaigrette drizzled on top are what make the salad so unique.
Note: It is important to use good quality Chèvre (goat cheese). The chef who shared the recipe recommend Montchevre. Another excellent brand is Belle Chevre, a highly rated goat cheese made in Elkmont, Alabama.
Make Ahead: If serving this for company, the dressing can be made a day or two ahead. The nuts can be made ahead and stored in an airtight container in the fridge or freezer. Goat cheese can be formed into balls the morning before serving and then rolled into the crushed nuts just before serving.
The Ritz-Carlton Lodge at Reynolds Plantation, where we enjoyed this salad and many more wonderful meals, is located 75 miles outside of Atlanta in Greensboro, GA. It is a luxury lake resort that offers fine dining, golf and other activites, and plenty of opportunites to relax and unwind.