3 tablespoons (3 ounces) log-type goat cheese
1 tablespoon olive or walnut oil
3 tablespoons milk
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large heads belgian endive, leaves separated and cut into 1" diagonal slices
1 large bunch watercress, chopped
2 tablespoons toasted pine nuts
1/2 large Bosc pear (4 ounces total), cut into 1/2" cubes
Substitute 4 cups mixed baby spring greens or 1 large bunch arugula for the Belgian endive. Substitute 2 kiwifruits for the pear. Keep the dressing refrigerated in a covered container for up to 5 days. Bring to room temperature before using.
1. In a blender, combine the cheese, oil, 2 tablespoons of the milk, the lemon juice, salt, and pepper. Process until thickened and creamy, adding up to another tablespoon milk if too thick.
2. Place the endive and watercress in a large salad bowl, add the cheese mixture, and toss to combine. Divide among 4 plates. Sprinkle with the nuts and pear.
Nutritional Facts per serving
Calories 206.7 cal
Fat 13.5 g
Saturated fat 5.2 g
Cholesterol 17.7 mg
Sodium 257.7 mg
Carbohydrates 15.4 g
Total sugars 4.8 g
Dietary fiber 9.2 g
Protein 9.7 g