Goat Cheese Salad with Pecans
- 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.