Watercress Endive And Grilled Peach Salad Recipes

Steps:

• Prepare grilled peaches; quarter each half, and set aside.
• In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.
• Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.

Steps:

• Heat a grill to medium-low. Brush both sides of the peaches with the melted butter.
• Place the peaches on the grill; cover the grill, and cook until the peaches are charred and softened, 4 to 5 minutes per side. Quarter each half, and set aside.
• In a large bowl, whisk the lemon juice and olive oil; season with salt and pepper.
• Add the endives, watercress, and bocconcini. Toss to coat. Divide among 4 plates; arrange the peaches next to the salad.

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

Steps:

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

Steps:

• Cut off the tough stems of the watercress and discard.
• Cut off the end of the endive and cut the head into bite-size pieces.
• Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
• Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.