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Salad Of Pears And Mixed Greens With Chevre

Natural.Foodie's picture
Ingredients
  Coarsely chopped walnuts 1⁄2 Cup (8 tbs)
  Red wine vinegar 1 Tablespoon
  Walnut oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), lightly crushed
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Bibb lettuce heads 2 , torn into bite size pieces
  Arugula 2 Bunch (200 gm), large stems removed, torn into bite size pieces
  Pears 3 , cored and sliced lengthwise
  Mild creamy goat cheese 1⁄2 Pound
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pear
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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