Warm Goat Cheese And Pear Salad With Walnuts Recipes

Steps:

• Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
• Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
• Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
• Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

Steps:

• 1. Mix breadcrumbs and thyme in a pie plate - season goat cheese rounds with salt and pepper. Dip each cheese round into the beaten egg and then into breadcrumb mixture, coating completely, cover and refrigerate until ready to use.
• 2. Whisk all the vinegar and all the mustard in small bowl to blend. Gradually whisk in the ½ cup oil Season with salt and pepper
• 3. Combine greens and pears in a large bowl
• 4. Heat remaining oil (3 tbls) in skillet over medium heat. Add walnuts and saute until toasted. Transfer to a plate using a slotted spoon. Working in batches, add cheese rounds to skillet and sauté until crisp. Toss salad with enough dressing to coat. Divide among plates. Place a cheese round in the center of each salad and sprinkle with walnuts.

Steps:

• Arrange the lettuce on 4 plates and top with the goat's cheese.
• Mix together the pears, walnuts and watercress.
• Blend the lemon juice and oil together, then toss into the salad ingredients.
• Serve on top of the cheese.