Recipe courtesy of Grasslands Entertainment

Apple Carpaccio with Goat Cheese and Arugula Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Apple Syrup: 

one quart sweet apple cider

Apple Cider Vinaigrette:

2 tablespoons apple cider vinegar

2 to 3 tablespoons Apple Syrup (see recipe above)

1/2 cup 100% Olive Oil (light, not extra virgin, that will alter the taste of the apple cider)

Salt and pepper

Arugula Salad:

2 sweet "eating" apples (such as Cortland, Braeburn or Golden Delicious)

4 slices hard goat cheese (or 8 oz. soft goat cheese)

4 handfuls arugula


  1. Syrup: Pour one quart sweet apple cider into a cast iron saute pan over medium heat. Reduce the cider slowly to one cup. Remove from heat and let cool. It will have the consistency of thick syrup. 
  2. Vinaigrette: Whisk the apple cider vinegar and the apple syrup in a mixing bowl. Add the olive oil and salt and pepper to taste, mix together. 
  3. Salad: Peel and slice the apples, then place the slices on a plate in a circular pattern. Toss the arugula with the vinaigrette. Place the salad on top of the apple slices. Put the goat cheese on top of the salad and serve.

Cook’s Note

Timing: Prepare the apple syrup, vinaigrette and then the salad.