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  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serves: 4

Warm chevre medallions and crisp Granny Smith apples add wonderful texture to this fall salad.


4 oz. Vermont Creamery Classic Chevre, sliced into 4 medallions
1 T. olive oil
1/4 t. herbes de Provence
1/3 c. panko bread crumbs
Coarse kosher salt

5 oz. Earthbound Organic Spring Mix
2 Granny Smith apples, sliced
6 fresh Mission figs, quartered
1/3 c. Fresh Gourmet Honey Roasted Pecan Pieces

1/4 c. balsamic Vinegar
1 T. maple syrup
1 T. coarse grain Dijon mustard
1/2 c. extra virgin olive oil
1/4 t. coarse kosher salt

To Prepare

Preheat oven to 400◦. Spray a small baking sheet with non-stick cooking spray. Whisk together olive oil and herbes de Provence. Drizzle oil mixture over chevre medallions. Dust each medallion with bread crumbs on both sides. Place on prepared baking sheet. Lightly season with salt.
Bake for 10 minutes until golden. Set aside.

Meanwhile, combine spring mix, apple slices, fresh figs and honey roasted pecans in a large bowl.  In a medium bowl, whisk together vinegar, maple syrup and mustard. Slowly whisk in olive oil until emulsified. Adjust seasoning with salt and pepper. Toss with salad.

To Serve

 Divide salad among 4 plates, then carefully transfer a warm chevre medallion onto each plate.

Pair with Domaine Pichot Vouvray.

Eddie's Recipe Tip:

If fresh figs are unavailable, use a Seggiano Calabrian Fig Ball from our Cheese department.