Green Bistro Salad

By lorik

Ingredients

• FOR THE VINAIGRETTE, WHISK:
• 3 Tbsp. each extra-virgin olive oil and white wine vinegar
• 2 Tbsp. minced shallots
• 1 tsp. Dijon mustard
• Salt and black pepper to taste
• FOR THE SALAD, BEAT:
• 1 egg
• 1/2 cup each fresh bread crumbs and finely chopped walnuts
• 1 log goat cheese, sliced into 12 rounds (10.5 oz.)
• 3 Tbsp. olive oil
• TOSS:
• 3 cups each watercress, chopped curly endive, and thinly sliced
• radicchio
• 1 red-skinned Anjou pear, cored and thinly sliced
• 1/2 cup chopped walnuts, toasted
• Honey

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

For the vinaigrette, whisk together 3 Tbsp. extra-virgin olive oil, vinegar, shallots, and Dijon; season with salt and pepper.

For the salad, beat egg in a shallow dish. Combine bread crumbs and
1/2 cup finely chopped walnuts in a second shallow dish. Dip cheese rounds in egg, then dredge in crumb-nut mixture, pressing to adhere. Arrange cheese rounds on a rack set in a baking sheet; chill 30 minutes.

Heat 3 Tbsp. olive oil in a sauté pan over medium-high. Sauté cheese rounds until brown but not melted, 1– 2 minutes per side.

Toss watercress, endive, radicchio, pear, and 1/2 cup chopped walnuts
with vinaigrette to coat; season with salt and pepper. Top each serving
of salad with two cheese rounds; drizzle with honey.

Per serving: 483 cal; 43g total fat (14g sat); 70mg chol;
315mg sodium; 13g carb; 3g fiber; 16g protein