Warm Goat Cheese Salad With Pear |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie version of California Pizza Kitchen Field Greens Salad Ingredients:
4 ounces goat cheese (log) |
1 cup breadcrumbs |
1 teaspoon thyme, dried (or italian seasonings) |
salt |
pepper |
1 egg, lightly beaten |
1/4 cup walnuts |
16 cups mixed salad greens (or arugula) |
1/4 cup balsamic vinaigrette (or to taste) |
1 pear, peeled, cored and sliced |
Directions:
1. Slice the goat cheese into four 1/2 disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
2. Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
3. Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
4. Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.
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