Mixed Lettuces With Grapefruit Goat Cheese And Black Pepper Recipes

ENDIVE SALAD WITH GRAPEFRUIT AND CHEVRE

Steps:

• Cut peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl. Squeeze membranes over bowl. Strain juice into a measuring cup. Set aside 12 segments; return 1/4 cup juice to the bowl (reserve remaining juice and segments for another use).
• Add shallot, vinegar, peppercorns, and salt to bowl with juice; toss. Whisk in oil. Set dressing aside.
• Cut each endive in half lengthwise; cut out cores. Cut endive halves lengthwise into thin matchsticks. Toss with celery in a medium bowl. Pour in about three-quarters of the dressing; toss.
• Put a small amount of endive and celery onto each of 4 plates, and place a chevre round in center. Arrange 3 grapefruit segments around chevre. Top each salad with remaining endive and celery. Drizzle with remaining dressing, and sprinkle with celery leaves.

MIXED LETTUCES WITH STRAWBERRIES, GOAT CHEESE AND PECANS

Steps:

• For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
• For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.

SALAD GREENS WITH GRAPEFRUIT AND GOAT CHEESE

Steps:

• Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
• Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.