Goat Cheese Salad with Pecans
Ingredients
4 goat cheese rounds, about 2 oz's each | ||
8 cups of mixed salad leaves (Radicchio, Frisee, Red leaf lettuce etc) | ||
1 yellow or red bell pepper finely diced | ||
1/4 cup whole pecans | ||
1 small red onion, cut in half length wise and sliced thinly | ||
3 tbs chopped parsley | ||
2 tbs chopped chives | ||
4 slices of french bread 1/2 inch thick | ||
2 tbs extra virgin olive oil | ||
For the dressing | ||
2 tbs white wine vinegar | ||
4-5 tbs extra virgin olive oil | ||
1-2 tsp whole grain mustard | ||
kosher salt and black pepper to taste |
Goat cheese has a strong tangy, robust flavor. In a salad it complements strong flavored greens like frisee, radicchio and red leaf lettuce.
- For the dressing, mix the vinegar and salt in a bowl, stirring with a fork until the salt dissolves Whisk in the mustard. Then gradually whisk in the olive oil until an emulsion forms. Season to taste with pepper and set aside.
- Heat some oil in a frying pan and add the bread slices and cook until golden on both sides. Drain on paper towels, and set aside.
- Place the salad leaves in a bowl, add 3 tbs of the dressing and toss and coat well.
- Divide the dressed leaves among four salad plates.
- Place the goat’s cheese rounds , cut side up on a foil lined baking sheet and broil for 1 or two minutes until bubbling and golden.
- Set a goat cheese round on each slice of bread and place in the center of each salad.
- Sprinkle the diced pepper, red onion, pecans, parsley and chives over the salad.
- Drizzle with the remaining dressing and serve with a glass of crisp white wine.
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