Serves: Makes 6 servings
Cooking Time: 15 min
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 torn mixed sturdy greens, such as romaine, radicchio, spinach, curly endive 2.25 L
2 firm, ripe pears, cored and cut in eighths (skin on) 2
1 large egg 1
3/4 cup fresh white bread crumbs 175 mL
1/2 cup chopped salted blanched peanuts 125 mL
10 oz log soft goat cheese (chevre), cut in 12 rounds 300 g log
1 small onion, finely chopped 1
1/4 cup balsamic or sherry vinegar 50 mL
2 tbsp olive oil 25 mL
1/4 cup olive oil 50 mL
1 tbsp minced fresh thyme, parsley or basil 15 mL
1/2 tsp each salt and freshly ground black pepper 2 mL
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 1/4 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