For the Apple Vinaigrette:
1½ cups sweetened condensed milk
1 cup apple cider vinegar
¼ cup parsley, fresh, minced
¾ tsp. salt
½ tsp. black pepper, coarse ground
For the Goat Cheese Croutons
6 oz. goat cheese
3 Tbsps. sweetened condensed milk
12 slices French bread, bias-sliced
12 oz. baby field greens, fresh
12 chicken breasts, 5 oz., grilled, warm
6 oz. dried cranberries
6 oz. walnut pieces, toasted
6 oz. sweetened apple chips, dried
Preheat broiler or salamander.
Combine condensed milk, vinegar, parsley, salt and pepper; whisk to blend. Reserve.
Combine goat cheese and condensed milk and mix to blend; spread evenly over one side of sliced bread. Broil until bubbly and golden. Reserve.
To assemble single serving: Combine 1 oz. field greens and ½ oz. vinaigrette; toss to blend. Portion on plate.
Top with 1 bias-sliced chicken breast, ½ oz. cranberries, ½ oz. walnuts and 4 apple chips. Drizzle ½ oz. vinaigrette over topping. Garnish salad with 1 goat cheese crouton.
Photo and Recipe: Smucker's Foodservice