Winter Greens Salad With Oranges And Goat Cheese

• 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

1. Preheat an oven to 350u0b0F.
2. To make the vinaigrette, in a small bowl, whisk together all the ingredients blend until emulsified. Set aside.
3. 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.
4. 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.

vinaigrette, champagne vinegar, orange, orange juice, mustard, olive oil, salt, goat cheese, pecans, head frisee, radicchio, endive, oranges

Taken from www.food.com/recipe/winter-greens-salad-with-oranges-and-goat-cheese-279843 (may not work)