Warm Goat Cheese Salad With Pears Walnuts Recipes

WARM GOAT CHEESE SALAD WITH PEARS AND WALNUTS

Warm Goat Cheese Salad with Pears and Walnuts image

Categories Salad Sauté Vegetarian Goat Cheese Pear Walnut Chill Endive Lettuce Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 1/4 cup fresh white breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 3 tablespoons walnut oil
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 walnuts

Steps:

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine mixed greens, Belgian endive and pears in large bowl.
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Transfer to plate using slotted spoon. Reduce heat to medium. 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.
Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

WARM GOAT CHEESE SALAD WITH PEAR

Warm Goat Cheese Salad With Pear image

I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie version of California Pizza Kitchen Field Greens Salad

Provided by Cook4_6

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces goat cheese (log)
1 cup breadcrumbs
1 teaspoon thyme, dried (or Italian seasonings)
salt
pepper
1 egg, lightly beaten
1/4 cup walnuts
16 cups mixed salad greens (or arugula)
1/4 cup balsamic vinaigrette (or to taste)
1 pear, peeled, cored and sliced

Steps:

Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

Nutrition Facts : Calories 300.2, Fat 15.9, SaturatedFat 7, Cholesterol 75.3, Sodium 361.7, Carbohydrate 27.7, Fiber 3, Sugar 6.8, Protein 12.6

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