Salad of Endive and Boston Lettuce with Pear and Goat Cheese Recipe
Ingredients
| Walnut | 1/4 Cup (16 tbs) | |
| Extra virgin olive oil | 2 Teaspoon | |
| White wine vinegar | 1/2 Tablespoon | |
| Dijon Mustard | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 cups Boston lettuce, torn in pieces | ||
| 1/2 cup radicchio, torn in pieces | ||
| 1 Belgian endive heart, cut crosswise into 12-inch slices | ||
| Lengthwise | 1/2 Small, thinly sliced | |
| 1 (2-ounce) log goat cheese, crumbled (1/4 cup) | ||
| Pepper | 1 | |
Directions
1. Toast walnuts in a small dry skillet over medium-low heat, shaking pan frequently, until fragrant, about 5 minutes. Let cool, then chop.
2. Whisk oil, vinegar, mustard, and salt in a medium salad bowl. Add lettuces and pear and toss to coat. Add nuts and goat cheese, season with pepper to taste, and toss again.
2. Whisk oil, vinegar, mustard, and salt in a medium salad bowl. Add lettuces and pear and toss to coat. Add nuts and goat cheese, season with pepper to taste, and toss again.
Chef
