Mixed greens with baked goat cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Arugula | ||
| Baby Romaine | ||
| Red Leaf Lettuce | ||
| Curly Endive | ||
| Radicchio | ||
| Baked Goat Cheese | ||
| Pear Vinaigrette: | ||
| ⅜ | cup | Pear vinegar |
| ½ | cup | Walnut oil |
Directions
Tender, freshly picked garden greens are the first choice for this hearty salad, but limestone, butter, and green leaf lettuces are good substitutes. Watercress can be added for a crunchy, tangy contrast to milder greens. Select a mild goat cheese, as baking intensifies its flavor. To bake goat cheese: Brush slices with olive oil, coat with white and black sesame seeds, and bake at 350 degrees until soft, approximately 10 to 15 minutes. In a small bowl, whisk vinegar and walnut oil together. Toss vinaigrette with mixed greens and serve with baked goat cheese.
Yield: 4 servings
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