Watercress, Endive, and Pear Salad

Serves 6

Ingredients
6 ounces soft fresh goat cheese (such as Montrachet)
3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)

1/2 cup white wine vinegar
1 large garlic clove
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1/2 cup walnut oil or olive oil

2 tablespoons vegetable oil

2 pears, cored, thinly sliced
4 heads Belgian endive, thinly sliced
2 bunches watercress, trimmed
2 cups walnuts, toasted

Directions

1. Slice goat cheese into 6 equal portions; form each into ball.
   
2. Flatten cheese balls into 2" diameter rounds.
   
3. Place breadcrumbs in shallow dish.
   
4. Coat cheese rounds completely with breadcrumbs. Cover and chill at least 1 hour.
   
5. Mix vinegar, garlic clove, shallot, and Dijon mustard in blender.
   
6. With machine running, gradually add walnut oil. Season dressing to taste with salt and pepper. Set dressing aside.
   
7. Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat.
   
8. Add cheese rounds to skillet and sauté until golden, about 2 minutes per side.
   
9. Transfer cheese rounds to paper towels; let drain completely.
   
10. Toss pears, endive and watercress in large bowl with enough dressing to coat.
    
11. Divide salad among 6 plates. Sprinkle walnuts over salads. Place 1 goat cheese round in center of each salad and serve.