Pear, Endive And Watercress Salad

Recipe Ingredients

6 oz	170g	Soft fresh goat cheese, such as Montrachet
3/4 cup	109g / 3.8oz	Fresh breadcrumbs from sourdough bread - (abt 2 oz)
1/2 cup	118ml	White wine vinegar
1 cup	237ml	Garlic clove (large)
1 tablespoon	15ml	Chopped shallot
1 tablespoon	15ml	Dijon mustard
1/2 cup	118ml	Walnut oil or olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
2		Pears - cored, sliced thin
4		Belgian endive - thinly sliced
2		Watercress - trimmed
2 cups	474ml	Walnuts - toasted

Recipe Instructions

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.

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.

Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add cheese rounds to skillet and saute until golden, about 2 minutes per side. Transfer cheese rounds to paper towels; let drain completely.

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.

This recipe yields 6 servings.

Source:
Bon Appetit, December 1997

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