Salad Of Pears And Mixed Greens With Chevre
|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|
|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|
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.