Salad Of Pears And Mixed Greens With Chevre Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped | |
| Red wine vinegar | 1 Tablespoon | |
| Walnut oil | 1/2 Cup (16 tbs) | |
| 1 garlic clove, lightly crushed | ||
| Salt | 1/4 Teaspoon | |
| 1/8 teaspoon freshly ground white pepper | ||
| 2 heads of Bibb lettuce, torn into bite-size pieces | ||
| 2 bunches of arugula, large stems removed, torn into bite-size pieces | ||
| 3 pears, cored and sliced lengthwise | ||
| 1/2 pound mild, creamy goat cheese, cut into 8 rounds | ||
Directions
1. Preheat the oven to 350°. Spread the walnuts on a baking sheet and bake until lightly toasted, 10 to 12 minutes.
2. In a small bowl, whisk together the vinegar and oil. Add the garlic and set aside to steep at room temperature for at least 1 hour, or refrigerate overnight. Discard the garlic clove and season the dressing with the salt and pepper.
3. In a large bowl, toss the lettuce and arugula with two-thirds of the dressing. Divide the greens among 8 salad plates.
4. Toss the pears with the remaining dressing. Arrange the slices and a round of goat cheese alongside each salad and scatter the toasted walnuts over the top.
2. In a small bowl, whisk together the vinegar and oil. Add the garlic and set aside to steep at room temperature for at least 1 hour, or refrigerate overnight. Discard the garlic clove and season the dressing with the salt and pepper.
3. In a large bowl, toss the lettuce and arugula with two-thirds of the dressing. Divide the greens among 8 salad plates.
4. Toss the pears with the remaining dressing. Arrange the slices and a round of goat cheese alongside each salad and scatter the toasted walnuts over the top.
Chef
