500 g leavened bread, cut into chunks by hand
200 g red apple, cut into very thin vertical slices
100 g baby rocket
80 g finely chopped hazelnuts
1 medium onion, sliced
1 garlic clove, finely chopped
2 tbsp parsley, finely chopped
3 tbsp olive oil and a little extra for the bread
3 tbsp balsamic vinegar
100 g goat cheese, crumbled
salt and pepper
Preheat oven to 175°C. Place the hazelnuts in a baking pan and bake for about 10-15′ until they are golden brown. Put the bread in a bowl, sprinkle with 2 tbsp of olive oil (or 30 g) and sprinkle with a bit of salt. Place the bread in a pan where we placed pieces of parchment paper and bake for 10 minutes or so, until it is crispy outside and soft inside. Heat a frying pan over low heat. Add the onions, stirring with a wooden spoon. When onions are soft, add the garlic and continue stirring until the onions become almost translucent.
Prepare the dressing by mixing olive oil with balsamic vinegar and season to taste with salt and pepper. Place the toasted bread in a large bowl, drizzle the dressing and mix well. Add apples, onions, rocket, parsley and hazelnuts and stir gently.
Serve the salad in individual bowls and garnish with goat cheese.