Pear, Endive and Watercress Salad Recipe

Name: Pear, Endive and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces soft fresh goat cheese (such as Montrachet); 3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces); 1/2 cup white wine vinegar; 1 large garlic clove; 1 tablespoon chopped shallot; 1 tablespoon Dijon mustard; 1/2 cup walnut oil or olive oil; 2 tablespoons vegetable oil; 2 pears, cored, thinly sliced; 4 heads Belgian endive, thinly sliced; 2 bunches watercress, trimmed; 2 cups walnuts, toasted

Servings: persons

6 ounces soft fresh goat cheese (such as Montrachet)
3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
1/2 cup white wine vinegar
1 large garlic clove
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1/2 cup walnut oil or olive oil
2 tablespoons vegetable oil
2 pears, cored, thinly sliced
4 heads Belgian endive, thinly sliced
2 bunches watercress, trimmed
2 cups walnuts, toasted

1
Slice goat cheese into 6 equal portions; form each into ball.
2
Flatten cheese balls into 2-inch-diameter rounds.
3
Place breadcrumbs in shallow dish.
4
Coat cheese rounds completely with breadcrumbs.
5
Cover and chill at least 1 hour.
6
Mix vinegar, garlic clove, shallot and Dijon mustard in blender.
7
With machine running, gradually add walnut oil.
8
Season dressing to taste with salt and pepper.
9
Set dressing aside.
10
Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat.
11
Add cheese rounds to skillet and saute until golden, about 2 minutes per side.
12
Transfer cheese rounds to paper towels; let drain completely.
13
Toss pears, endive and watercress in large bowl with enough dressing to coat.
14
Divide salad among 6 plates.
15
Sprinkle walnuts over salads.
16
Place 1 goat cheese round in center of each salad and serve.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces soft fresh goat cheese (such as Montrachet), 3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces), 1/2 cup white wine vinegar, 1 large garlic clove, and more.

Yes, Pear, Endive and Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pear, Endive and Watercress Salad

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