The cafe salad gets its due as a supper plate when paired with a soft round of cheese toast warmed in the oven. You get the arugula, apples, and goat cheese together in two minutes, leaving the oven to do the rest while you set the table.

Serves 2. 25 minutes, 5 at the stove.

About 540 calories a serving, 15 g protein, 67 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Brush 2 tablespoons of butter on 4 slices of crusty bread and lay them on a baking sheet. Toast in the oven until the edges are golden, about 12 to 15 minutes; you will hear them crisp.
2. While the bread toasts, divide the arugula salad between two plates or bowls. Slice the 2 apples from the package into thin wedges and scatter them over each plate.
3. When the bread is golden, remove it from the oven and spread a thin layer of goat cheese from the package on each slice. Drizzle 1 tablespoon of apple cider over the cheese on each plate.
4. Return the bread to the oven for 2 more minutes, until the cheese begins to soften. Plate the warm cheese toast alongside the salad and serve at once.2 min

Note You can swap the apples for pears if you find them. Leftovers keep for one day, but eat the toast fresh and save the salad and cheese for the next meal. Serve with a glass of cider or white wine.