Winter Greens Pear And Goat Cheese Salad
|Olive oil||1 Tablespoon|
|Shallots||2 , minced|
|Onion||1 Medium, chopped|
|Vegetable broth||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Sherry wine vinegar||1 1⁄2 Tablespoon|
|Ground black pepper||1⁄8 Teaspoon|
|Belgian endive head||1 , cut into 1 inch pieces|
|Frisee head||1⁄2 Small, cut into 1 inch pieces|
|Escarole head||1⁄2 Small, cut into 1 inch pieces|
|Red skinned pear||1 , cored and thinly sliced|
|Low fat goat cheese||2 Ounce, crumbled (1/4 Cup)|
To make the dressing: Heat the oil in a small nonstick skillet over medium heat.
Add the shallots and onion and cook, stirring occasionally, for 10 minutes.
Reduce the heat to low, cover, and cook, stirring occasionally, for 10 minutes.
Uncover and continue cooking, stirring occasionally, for 5 minutes, or until tender and browned.
Remove 1/2 cup of the cooked onion to a small bowl and set aside.
Place the remaining cooked onion, the broth, parsley, vinegar, salt, and pepper in a food processor or blender and process until almost smooth.
To make the salad: In a large bowl, combine the endive, frisee, escarole, and pear.
Top with the cheese and reserved onion and drizzle with the dressing.