Winter Greens with Pear and Chevre
Warm, golden medallions of breaded chevre make an elegant feature atop a salad of spinach, arugula and pears.
- 1/2 cup white wine vinegar
- 1 teaspoon coarsely-ground mustard
- 2 teaspoons honey
- 1/2 cup extra virgin olive oil
- 4-ounce log fresh chevre
- 1 cup bread crumbs
- 1 tablespoon butter
- 2 pears (Anjou or Bartlett)
- 3 cups spinach leaves
- 1 cup baby arugula
- 1/2 cup dried cranberries
- Make the dressing by combining the vinegar, mustard and honey in a small food processor or blender and slowly, with the motor running, add the oil to create an emulsion. Set aside when blended.
- Slice or form the chevre into 8 medallions (discs) about 1/2 inch thick. Coat each disc completely with bread crumbs, firmly pressing crumbs onto the cheese. In a large non-stick skillet, melt butter over medium heat, then gently add the goat cheese and sauté until golden, about 2 minutes on each side. Remove and drain on paper towels.
- Core and chop the pears into bite-sized pieces. Add the spinach, arugula, pears and cranberries to a large bowl and toss with half the dressing. Divide the lettuce mixture onto four serving plates and top each with 2 medallions of goat cheese. Serve with remaining dressing on the side.
Pan-fry or bake prosciutto until crisp and crumble it over the salad or top with toasted walnuts or pine nuts. Use a combination of red and green pears to make a festive holiday plate or add some thinly-sliced Belgian endive or radicchio to the lettuce mix for crunch and color. Try Asian pears for milder crispy sweetness.
425 calories, 19 g. fat, 18 mg. cholesterol, 391 mg. sodium, 46 g. carbohydrate, 5 g. fiber, 9 g. protein