Warm Goat Cheese Salad with Pears and toasted walnuts
 
Prep time
Cook time
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Warm goat cheese salad with pears and toasted walnuts. A delicious side salad.
Recipe type: Salad
Serves: 4-6
Ingredients
for the breaded goat cheese
  • ½-1 cup fresh white breadcrumbs
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried
  • 11 ounces soft fresh goat cheese(the original recipe calls for Montrachet but I use chevre since thats always what I find), cut into rounds
  • ¼ cup milk
For the dressing
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • ⅓ cup plus extra for toasting and shallow frying, walnut oil
  • mixed baby greens
  • 2 heads Belgian endive, cut crosswise into ½-inch pieces
  • 2 large ripe pears, peeled ( I have left them unpeeled as well), cored, cut into slices or cubes
  • ⅓ cup toasted walnuts, chopped
Instructions
  1. Mx the breadcrumbs and thyme in a shallow dish.
  2. Season the goat cheese with salt and pepper.
  3. Dip the cheese rounds in milk and then into the breadcrumbs, coating the rounds well. Cover with plastic wrap and refrigerate. Can be prepared 4 hours ahead.
to make the dressing:
  1. In a small bowl, whisk in the vinegar and mustard. Gradually whisk in the oil, and create an emulsion. Add salt, pepper to taste.
  2. Chop pears and belgian endives.
  3. Toast the walnuts.
  4. In a skillet, add the walnut oil and on medium heat shallow fry the cheese rounds. till crisp and brown on outside and soft on inside. About 2 minutes per side.
  5. When ready to serve add the dressing to coat leaves, pears and belgian endives. Add cheese rounds and sprinkle with walnuts.
Recipe by The Novice Housewife at https://novicehousewife.com/2015/12/30/warm-goat-cheese-salad-and-the-top-5-posts-in-2015/