Warm Goat Cheese Salad with Pears and Walnuts

Name: Warm Goat Cheese Salad with Pears and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup fresh white breadcrumbs; 2 tablespoons minced fresh thyme or 2 teaspoons dried; 11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds; 1 egg, beaten to blend; 2 tablespoons plus 3/4 teaspoon white wine vinegar; 1 tablespoon Dijon mustard; 1/2 cup plus 3 tablespoons walnut oil; 8 cups mixed baby greens; 2 heads Belgian endive, cut crosswise into 1/2-inch pieces; 2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices; 1/3 cup chopped walnuts

Servings: persons

1 1/4 cup fresh white breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 3 tablespoons walnut oil
8 cups mixed baby greens
2 heads Belgian endive, cut crosswise into 1/2-inch pieces
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices
1/3 cup chopped walnuts

1
Mix breadcrumbs and thyme in glass pie dish.
2
Season goat cheese with salt and pepper.
3
Dip cheese into beaten egg, then into breadcrumbs, coating completely.
4
cover and refrigerate until ready to use.
5
(Can be prepared 4 hours ahead.)
6
Whisk vinegar and mustard in small bowl to blend.
7
Gradually whisk in 1/2 cup oil.
8
Season to taste with salt and pepper.
9
Combine mixed greens, Belgian endive and pears in large bowl.
10
Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat.
11
Add walnuts and saute until lightly toasted, about 2 minutes.
12
Transfer to plate using slotted spoon.
13
Reduce heat to medium.
14
Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
15
Toss salad with enough dressing to coat.
16
Divide among 4 plates.
17
Using metal spatula, place 2 cheese rounds in center of each salad.
18
Sprinkle with walnuts.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 cup fresh white breadcrumbs, 2 tablespoons minced fresh thyme or 2 teaspoons dried, 11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds, 1 egg, beaten to blend, and more.

Yes, Warm Goat Cheese Salad with Pears and Walnuts 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.

That's it — enjoy your meal!