Pear, Endive and Watercress Salad Recipe

  • 6 ounces soft fresh goat cheese (such as Montrachet)
  • 3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
  • 1/2 cup white wine vinegar
  • 1 large garlic clove
  • 1 tablespoon chopped shallot
  • 1 tablespoon Dijon mustard
  • 1/2 cup walnut oil or olive oil
  • 2 tablespoons vegetable oil
  • 2 pears, cored, thinly sliced
  • 4 heads Belgian endive, thinly sliced
  • 2 bunches watercress, trimmed
  • 2 cups walnuts, toasted
  1. Slice goat cheese into 6 equal portions; form each into ball. Flatten cheese balls into 2-inch-diameter rounds. Place breadcrumbs in shallow dish. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
  2. Mix vinegar, garlic clove, shallot and Dijon mustard in blender. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
  3. Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.
  4. Toss pears, endive and watercress in large bowl with enough dressing to coat. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.