Warm Goat Cheese Salad With Pears & Walnuts

• Dressing:
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup walnut oil
• Bread Crumbs:
• 1 1/4 cup Panko breadcrumbs
• 2 tablespoons minced fresh thyme, rosemary
• 11 ounces soft fresh goat cheese(such as Montrachet), cut into 8 rounds
• 1 egg, beaten to blend
• Salad:
• 8 cups mixed baby greens
• 2 heads Belgian endive, cut crosswise into 1/2-inch pieces
• 2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices
• 1/3 cup chopped candied walnuts

1. Make dressing:
2. Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
3. For goat cheese:
4. Mix breadcrumbs and thyme in glass pie dish. Season cheese with salt & pepper.
5. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
6. On medium heat, working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
7. Assemble salad:
8. Combine mixed greens, Belgian endive and pears in large bowl.
9. Toss salad with enough dressing to coat. Divide among 4 plates.
10. Place 2 cheese rounds in center of each salad.
11. Sprinkle with walnuts.

dressing, white wine vinegar, mustard, walnut oil, bread, breadcrumbs, fresh thyme, montrachet, egg, salad, mixed baby greens, endive, candied walnuts

Taken from www.epicurious.com/recipes/member/views/warm-goat-cheese-salad-with-pears-walnuts-50176075 (may not work)