Winter Greens with Pear and Chevre

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time30 minutes
Cooking time
Total time30 minutes

Description

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.

Ingredients

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

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.