Winter Greens Salad with Oranges & Goat Cheese
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
8
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.
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.
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$89.95
