As a simply elegant first course for a dinner party or a fresh and satisfying lunch, this colourful, warm salad is full of flavour and nutritious ingredients.
9 cups (2.25 L) mixed greens (romaine, radicchio, spinach, curly endive), torn
2 pears, cored and cut in eighths (skin on)
1 tbsp (15 mL) water
¾ cup (175 mL) fresh bread crumbs
½ cup (125 mL) salted peanuts, chopped
10 oz (300 g) log of soft goat cheese (chevre), cut into 12 rounds
1 small onion, finely chopped
¼ cup (60 mL) balsamic or sherry vinegar
6 tbsp (90 mL), divided olive oil
1 tbsp (15 mL) fresh thyme, parsley or basil, minced
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper, freshly ground
In a large bowl, toss greens and pears. In shallow bowl, whisk egg with water. On a plate, combine bread crumbs and peanuts. Dip cheese rounds in egg mixture, then in peanut mixture.
In small saucepan, combine onion and vinegar. Bring to a boil, then reduce heat to medium; cook for 6 minutes or until onion is softened. Meanwhile, in a large non-stick frying pan, heat 2 tbsp (30 mL) oil over medium-high heat. In batches if necessary, cook cheese rounds for 2 to 3 minutes per side, or until golden and crisp on outside and melted inside.
Whisk remaining 4 tbsp (60 mL) oil, thyme, salt and pepper into onion-vinegar mixture. Pour over greens and toss to coat. Divide among 6 individual salad plates. Top each serving with 2 goat cheese rounds. Serve immediately.
Per serving: 380 calories, 28 g fat (14 g monounsaturated), 14 g protein, 18 g carbohydrates.