Winter Greens Salad With Oranges & Goat Cheese
This salad combines warm, nut-crusted goat cheese with a vibrant mix of frisée, radicchio, and endive, all tossed in a zesty orange vinaigrette. The contrast of flavors and textures makes for a delightful and elegant dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
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