Bitter Greens With Goat Cheese, Pinenuts, And Pears

The tang of goat cheese and sweet crisp pear balance out bitter greens for a beautiful and refreshing salad.

March 14, 2011

3 tablespoons (3 ounces) log-type goat cheese
1 tablespoon olive or walnut oil
3 tablespoons milk
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large heads belgian endive, leaves separated and cut into 1" diagonal slices
1 large bunch watercress, chopped
2 tablespoons toasted pine nuts
1/2 large Bosc pear (4 ounces total), cut into 1/2" cubes

Substitute 4 cups mixed baby spring greens or 1 large bunch arugula for the Belgian endive. Substitute 2 kiwifruits for the pear. Keep the dressing refrigerated in a covered container for up to 5 days. Bring to room temperature before using.

1. In a blender, combine the cheese, oil, 2 tablespoons of the milk, the lemon juice, salt, and pepper. Process until thickened and creamy, adding up to another tablespoon milk if too thick.

2. Place the endive and watercress in a large salad bowl, add the cheese mixture, and toss to combine. Divide among 4 plates. Sprinkle with the nuts and pear.

Nutritional Facts per serving
Calories     206.7 cal
Fat     13.5 g
Saturated fat     5.2 g
Cholesterol     17.7 mg
Sodium     257.7 mg
Carbohydrates     15.4 g
Total sugars     4.8 g
Dietary fiber     9.2 g
Protein     9.7 g


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