Pear, Endive and Watercress Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 ounces soft fresh goat cheese (such as montrachet) |
3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces) |
1/2 cup white wine vinegar |
1 large garlic clove |
1 tablespoon chopped shallot |
1 tablespoon dijon mustard |
1/2 cup walnut oil or olive oil |
2 tablespoons vegetable oil |
2 pears, cored, thinly sliced |
4 heads belgian endive, thinly sliced |
2 bunches watercress, trimmed |
2 cups walnuts, toasted |
Directions:
1. Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
2. Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
3. Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
4. Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.
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