|1 cup bulgur wheat|
|2 cup low sodium chicken broth or vegetable broth|
|¼ cup shallots, chopped|
|1 ¼ cup granny smith apple, cored, stemmed, chopped|
|1 ¼ red grapes, seedless, cut in half|
|1 ¼ cup celery, chopped- keep celery leaves, chop and set aside|
|1 tbsp. celery leaves, or fresh thyme chopped|
|3 tbsp. fresh parsley, chopped|
|1-2 tsp. jalapeno, minced|
|¾ cup almond slivers|
|2 tbsp. fresh lemon juice|
|2 oz. goat cheese|
|Extra virgin olive oil|
Preheat oven 375F
Place almond slivers on a baking sheet, place in preheated oven for 5-7 minutes, until golden and toasted. Remove and set aside.
Place a medium sauce pan over medium heat, add 2 tbsp. of olive oil. When oil is hot, add bulgur wheat, and stir for 3 minutes. Add broth, a pinch of salt and pepper, stir and bring to a simmer, then lower heat, cover with lid and cook for 15-18 minutes, or until broth is absorbed. Remove from heat and set aside to cool.
To same baking sheet used to toast almonds, add shallots, apples, grapes and celery, season with 1 tsp. salt, ½ tsp. pepper, 2 tbsp. olive oil, use clean hands to toss and combine; transfer to preheated oven and bake for 10 minutes. Remove from heat, set aside and allow to cool about 5 minutes.
In a large bowl combine bulgur wheat, apple grape mixture, toasted almonds, celery leaves, parsley, jalapenos, almonds, lemon juice, 2 tbsp. of olive oil, crumble in goat cheese and toss to combine. Taste and adjust salt to taste. Cover with plastic and allow to sit in refrigerator for 30 minutes before serving.