- 6
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
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