Place the chicory, red onion, apples, pecans and goji berries in a mixing bowl.
Make the dressing by whisking together the vinegar and next five ingredients. Pour over the salad and toss.
Place equal portions of salad on each plate and crumble cheese over each serving.
*To reconstitute goji berries:
1 cup dry white wine
œ cup dried goji berries
1 cinnamon stick
2 cardamom pods
Combine all the ingredients in a pot and bring to a simmer.
Cover and allow to steep for 20 minutes. Strain, discarding cinnamon stick and cardamom pods.
Refrigerate the goji berries until chilled.
1 head chicory, washed and torn into pieces
1 small to medium red onion, julienned
2 apples, sliced thin
½ cup candied pecans
¼ cup goji berries, reconstituted*
2 Tbsp. rice wine vinegar
Juice of 1 lemon
Juice of 1 orange
Pinch dry mustard
¼ cup extra virgin olive oil
Freshly ground salt and pepper, to taste
½ cup goat cheese, preferably Baetje Farms Coeur de la Crème chèvre
1 small to medium red onion, julienned
2 apples, sliced thin
½ cup candied pecans
¼ cup goji berries, reconstituted*
2 Tbsp. rice wine vinegar
Juice of 1 lemon
Juice of 1 orange
Pinch dry mustard
¼ cup extra virgin olive oil
Freshly ground salt and pepper, to taste
½ cup goat cheese, preferably Baetje Farms Coeur de la Crème chèvre
This article appears in January 2011.