Salad of Endive and Boston Lettuce with Pear and Goat Cheese
|Walnut pieces||1 1⁄2 Ounce (1/4 Cup)|
|Extra virgin olive oil||2 Teaspoon|
|White wine vinegar||1⁄2 Tablespoon|
|Dijon mustard||1⁄4 Teaspoon|
|Boston lettuce||2 Cup (32 tbs), torn in pieces|
|Radicchio||1⁄2 Cup (8 tbs), torn in pieces|
|Belgian endive heart||1 , cut crosswise into 12-inch slices|
|Bartlett pear||1⁄2 Small, halved lengthwise, cored, and thinly sliced crosswise to make 1/2 cup|
|Goat cheese log||2 Ounce, crumbled to make 1/4 cup|
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.serve as desired.