Pear, Endive And Watercress Salad

By á-174942

Ingredients

• 6 ounces soft fresh goat cheese, such as Montrachet
• 3/4 cup fresh breadcrumbs from sourdough bread (abt 2 oz)
• 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
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 pears cored, sliced thin
• 4 heads Belgian endive thinly sliced
• 2 bunches watercress trimmed
• 2 cups walnuts toasted

Details

Servings 6

Preparation

Step 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.

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.

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.

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.

This recipe yields 6 servings.