Winter Greens Salad With Oranges And Goat Cheese - cooking recipe

Ingredients

For Champagne Vinaigrette
1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
1/2 orange, zest of
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1/4 cup olive oil
salt & freshly ground black pepper, to taste
For Salad
8 ounces log goat cheese
1 cup finely chopped toasted pecans
1 head frisee, leaves torn
1/2 head radicchio, thinly sliced
4 Belgian endive, thinly sliced
4 oranges, peeled and segmented

Preparation

Preheat an oven to 350\u00b0F.
To make the vinaigrette, in a small bowl, whisk together all the ingredients blend 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 frisee, 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.