Warm Goat Cheese Salad With Pears And Walnuts

• Bread Crumbs (store bought, seasoned or you can make your own with breadcrumbs, dried thyme)
• 11 oz. log soft goat cheese cut into rounds
• 1 egg, beaten
• 2 T. plus 3/4 tsp. white wine vinegar
• 1 T. Dijon mustard
• 1/2 cup. plus 3 T. Walnut oil (you can sub. canola or olive oil)
• 8 cups baby greens
• 2 heads Belgian endive cut into 1/2 inch pieces
• 2 lg. pears, peeled, cored, cut into slices
• 1/3 cup chopped toasted walnuts

1. 1. Cut goat cheese, sprinkle with salt and pepper. Dip rounds in egg and bread crumbs. Transfer to plate and refrigerate until ready to use (can be prepared 4 hours ahead).
2. 2. Whisk vinegar and mustard in a small bowl to blend. Gradually whisk in 1/2 cup oil. Season with salt and pepper.
3. 3. Toss lettuce with dressing and place pears on the top.
4. 4. Head the remaining 3 T. oil in a large heavy non-stick skillet over med-high heat. Get it nice and hot before adding the cheese rounds. Cook quickly until browned and remove promptly before it melts, but warmed through. Add on side of salad and sprinkle with walnuts.

bread, goat cheese, egg, white wine vinegar, mustard, oil, baby greens, endive, pears, walnuts

Taken from www.epicurious.com/recipes/member/views/warm-goat-cheese-salad-with-pears-and-walnuts-50009623 (may not work)