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)||torn mixed sturdy greens, such as romaine,
radicchio, spinach, curly endive
|2||firm, ripe pears, cored and cut in eighths (skin on)|
|¾ cup (175 mL)||fresh white bread crumbs|
|½ cup (125 mL)||chopped salted blanched peanuts|
|10 oz log (300 g log)||soft goat cheese (chevre), cut in 12 rounds|
|1||small onion, finely chopped|
|¼ cup (50 mL)||balsamic or sherry vinegar|
|2 tbsp (25 mL)||olive oil|
|¼ cup (50 mL)||olive oil|
|1 tbsp (15 mL)||minced fresh thyme, parsley or basil|
|½ tsp (2 mL)||each salt and freshly ground black pepper|
In large bowl, toss greens and pears.
In shallow bowl, whisk egg with 1 tbsp (15 mL) water. On plate, stir together bread crumbs and peanuts. Dip cheese rounds in egg mixture, then in peanut mixture.
In small saucepan, combine onions and vinegar. Bring to a boil. Reduce heat to medium; cook for 6 minutes or until onions are softened. Meanwhile, in large nonstick frying pan, heat 2 tbsp (25 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 ¼ cup (50 mL) oil, thyme, salt and pepper into onion-vinegar mixture. Pour over greens; toss to coat. Divide among 6 individual salad plates. Top each serving with 2 goat cheese rounds. Serve immediately.
Protein: 14 g
Total Fat: 28 g (of which 14 g is monounsaturated)
Carbohydrates: 18 g
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