Winter Greens with Pear and Chevre

Pan-fry or bake prosciutto until crisp and crumble it over the salad or top with toasted walnuts or pine nuts. Use a combination of red and green pears to make a festive holiday plate or add some thinly-sliced Belgian endive or radicchio to the lettuce mix for crunch and color. Try Asian pears for milder crispy sweetness.

Prep Time

30 minutes

Cook Time

0 minutes


4 Servings


1⁄2 cup white wine vinegar
1 teaspoon mustard (coarsely-ground)
2 teaspoons honey
1⁄2 cup olive oil
4 ounces cheese, goat ((chèvre))
1 cup breadcrumbs
1 tablespoon butter
2 pear (anjou or bartlett)
3 cups spinach
1 cup arugula (baby)
1⁄2 cup cranberries, dried


Make the dressing by combining the vinegar, mustard and honey in a small food processor or blender and slowly, with the motor running, add the oil to create an emulsion. Set aside when blended. Slice or form the chevre into 8 medallions (discs) about ½ inch thick. Coat each disc completely with bread crumbs, firmly pressing crumbs onto the cheese. In a large non-stick skillet, melt butter over medium heat, then gently add the goat cheese and sauté until golden, about 2 minutes on each side. Remove and drain on paper towels. Core and chop the pears into bite-sized pieces. Add the spinach, arugula, pears and cranberries to a large bowl and toss with half the dressing. Divide the lettuce mixture onto four serving plates and top each with 2 medallions of goat cheese. Serve with remaining dressing on the side.


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