All you need:
1/4 c. Hy-Vee Select extra-virgin olive oil
2 tbsp aged white balsamic vinegar
1 tbsp Hy-Vee honey
1 tsp Hy-Vee Dijon mustard
Hy-Vee kosher salt and Hy-Vee ground black pepper, to taste
1/2 c. Hy-Vee walnuts
4 oz log goat cheese (chevre), sliced into 4 pieces
4 medium Granny Smith apples
1/4 c. Hy-Vee dried cranberries
1 bunch Belgian endive
All you do:
For dressing, in a small bowl, whisk together oil, vinegar, honey and mustard. Season to taste with salt and pepper; set aside.
In a food processor, pulse walnuts until coarsely chopped. In a medium skillet, toast the chopped walnuts until golden. Cool.
Form pieces of goat cheese into 2-1/2-inch round patties. Coat cheese rounds with cooled walnuts, pressing walnuts into cheese if necessary.
Core apples. Using a sharp knife, slice apples crosswise into 1/8-inch-thick slices.
To serve, stack apple slices on plate with endive and drizzle with prepared dressing. Top with cranberries and serve with walnut-covered goat cheese rounds.
Nutrition information per serving:
Dietary Fiber: 6g
Saturated Fat: 9g
Trans fats: 0g
Daily nutritional values:
10% vitamin A
15% vitamin C