Endive, Pear & Goat Cheese Salad with a Citrus Vinaigrete

Serve with St. Supéry Sauvignon Blanc

Who says that salads “don’t go” with wine?  Give this recipe a try and prove “them” wrong!

4 medium endives – slice thinly on the diagonal
1 Bosc pear – peeled, cored and sliced very thinly
4 oz goat cheese - crumbled
1 cup walnuts – chopped, roasted and lightly salted
4 oz citrus vinaigrette (recipe to follow)

Combine the first four ingredients in a mixing bowl and toss with the citrus vinaigrette.    Divide among four plates and serve.

CITRUS VINAIGRETTE

2 ea oranges, limes, and lemons – cut in half and juiced
½ cup walnut oil
1 tablespoon shallots – finely chopped
1 teaspoon Dijon style mustard
Pinch of salt
Dash of white pepper

Place the juice in a non- reactive saucepan.  You should have about 1 cup.  Reduce the juice by half over medium heat.  Allow the juice to cool then add the salt, pepper, shallots, and mustard.  Slowly add the walnut oil while whisking the mixture.  You will end up with more vinaigrette than needed for the recipe.  It will keep in the refrigerator for at least a week.