Spiced Jazz™ Apple and Goats Cheese Salad by Tom Kime

This is a highly flavoured and textured salad which is a three dimensional piece of culinary art.

For the Spiced Apples
5 crisp eating apples, peeled, cored and quartered
Splash of olive oil
Salt and freshly ground black pepper
1 tsp ground cinnamon
½ tsp coarsely ground coriander seeds
½ tsp mixed spice
Juice of 1 orange
2 tablespoons red wine vinegar

For the Salad
3 tablespoons extra virgin olive oil
Juice of 1 lemon
100g rocket and / or watercress leaves
50g parmesan, shaved
300g goats cheese, crumbled
3 sprigs of flat leaf parsley, picked and roughly chopped
3 sprigs of mint or basil, picked and roughly chopped
75g pinenuts, oven-roasted until pale golden-brown

Method
- Preheat a griddle pan.
- Mix the apples, the oil, salt, pepper and dried spices.
- When hot, grill the apples for 2-3 minutes on each side until they are beginning to caramelise and be bar-marked. Remove to bowl. Pour over the orange juice and red wine vinegar, mix and allow to cool.
- Mix the olive oil and lemon with the hot apples to make a dressing. Season to taste (remember the cheese is salty).
- Mix leaves and apple quarters. Add the Parmesan, some of the crumbled goat’s cheese and the chopped herbs. Add the dressing and gently combine.
- Serve on a large plate and scatter over the roasted pinenuts and remaining goats cheese and parmesan.