| Level: | Easy |
| Total: | 1 hr |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 1 cup cherry tomatoes, halved
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 cup pecans
- 6 to 8 cups mixed greens
- 1 ripe pear, such as D’anjou, cored and sliced into 1/4-inch slices
- 1/4 cup champagne vinegar
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon honey
- 1 teaspoon country Dijon mustard
- 1 small shallot, finely chopped
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup vegetable oil
- One 8-ounce log goat cheese
- 1/4 cup all-purpose flour
- 1 large egg, slightly beaten
- 3/4 cup panko breadcrumbs
Instructions
- For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
- Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
- For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
- For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
- To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 899 |
| Total Fat | 79 g |
| Saturated Fat | 15 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 18 g |
| Cholesterol | 73 mg |
| Sodium | 836 mg |
Reviews
The dressing was so easy, but special. The goat cheese croutons are worth the breading effort. I used an apple instead of a pear and walnuts instead of pecans. The roasted tomatoes are my new favorite thing.
Can goat cheese croutons be made in advance
Roast tomatoes at 400°F. Salad is beautiful and taste wonderful.
Delicious, fresh and very tasty. I paired this salad with Trisha’s Unfried Chicken recipe (which is also fantastic) and it went together very well. I could not fine champagne vinegar for the dressing but white wine vinegar seemed to work just fine. My husband is the taste tester and he gave this a 10! Thanks Trisha. I love your show and recipes