Warm Goat Cheese Salad With Pears Walnuts Recipe

Ingredients

Dressing:

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/2 cup walnut oil

Bread Crumbs:

1 1/4 cup Panko breadcrumbs

2 tablespoons minced fresh thyme, rosemary

11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds

1 egg, beaten to blend

Salad:

8 cups mixed baby greens

2 heads Belgian endive, cut crosswise into 1/2-inch pieces

2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices

1/3 cup chopped candied walnuts

Preparation

Make dressing: Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.

For goat cheese: Mix breadcrumbs and thyme in glass pie dish. Season cheese with salt & pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)

On medium heat, working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.

Assemble salad: Combine mixed greens, Belgian endive and pears in large bowl. Toss salad with enough dressing to coat. Divide among 4 plates. Place 2 cheese rounds in center of each salad. Sprinkle with walnuts.