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Winter Greens Salad with Oranges & Goat Cheese

Winter Greens Salad with Oranges & Goat Cheese
This refreshing salad combines three members of the chicory family (frisée, radicchio and Belgian endive), which have a pleasantly bitter taste. Oranges add a note of sweetness, while goat cheese lends a creamy texture.

Ingredients:

For the Champagne vinaigrette:

  • 1 Tbs. Champagne or white wine vinegar
  • Zest of 1/2 orange
  • 1 Tbs. fresh orange juice
  • 1 tsp. Dijon mustard
  • 1 Tbs. mayonnaise
  • 1/4 cup olive oil
  • Salt and freshly ground pepper, to taste

  • 8-oz. log of goat cheese
  • 1 cup finely chopped toasted pecans
  • 1 head frisée, leaves torn
  • 1/2 head radicchio, thinly sliced
  • 4 Belgian endive, thinly sliced
  • 4 oranges, peeled and segmented

Directions:

Preheat an oven to 350ºF.

To make the vinaigrette, in the cruet of a Salad Chef, combine the vinegar, orange zest, orange juice, mustard, mayonnaise, olive oil, salt and pepper and blend according to the manufacturer's instructions until emulsified. Alternatively, in a small bowl, whisk together all the ingredients until emulsified. Set aside.

Cut the goat cheese into 1-oz. rounds. Using your fingers, carefully reshape any uneven rounds. Put the pecans in a breading pan or small bowl. Roll the goat cheese rounds in the pecans, pressing lightly so they adhere, then transfer to a baking sheet. Bake until the cheese is just soft and warm, 5 to 7 minutes.

Meanwhile, in large bowl, combine the frisée, radicchio and endive. Add the vinaigrette and toss to coat the greens evenly. Divide among 8 salad bowls or plates. Using a metal spatula, transfer 1 goat cheese round to each salad and garnish with the orange segments. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.