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Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons

1 cup cherry tomatoes, halved
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup pecans
6 to 8 cups mixed greens
1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
1/4 cup champagne vinegar
1/4 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon country Dijon mustard
1 small shallot, finely chopped
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil
One 8-ounce log goat cheese
1/4 cup all-purpose flour
1 large egg, slightly beaten
3/4 cup panko breadcrumbs


For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool. Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop. For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper. For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate. To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.

Source: www.foodnetwork.com