Salad of Pears and Mixed Greens with Chevre

By marck

From The Best of Food and Wine, 1989 Collection.

Ingredients

• 1/2 C coarsely chopped walnuts
• 1 Tbsp red wine vinegar
• 1/2 C walnut oil
• 1 garlic clove, lightly crushed
• 1/4 tsp salt
• 1/8 tsp freshly ground white pepper
• 2 heads of Bibb lettuce, torn into bite-size pieces
• 2 bunches of arugula, large stems removed, torn into bite-size pieces
• 3 ripe pears, cored and sliced
• 4 oz mild, creamy goat cheese, cut into 8 rounds

Preparation

Step 1

1. Preheat the oven to 350˚F. Spread the walnuts on a baking sheet and bake until lightly toasted, 10 to 12 minutes.

2. In a small bowl, whisk together the vinegar and oil. Add the garlic and set aside to steep at room temperature for at least 1 hour, or refrigerate overnight. Discard the garlic clove and season the dressing with the salt and pepper.

3. In a large bowl, toss the lettuce and arugula with two-thirds of the dressing. Divide the greens among 8 salad plates.

4. Toss the pears with the remaining dressing. Arrange teh slices and a round of goat cheese alongside each salad and scatter the toasted walnuts over the top.