Winter Greens with Pear and Chevre Recipe | Co+op
Warm, golden medallions of breaded chevre make an elegant feature atop a salad of spinach, arugula and pears.
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Cooking tools:
- Food processor
- Blender
- Nonstick skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Paper towel
- Serving platter
Ingredients
- 1/2 cup white wine vinegar
- 1 teaspoon coarsely-ground mustard
- 2 teaspoons honey
- 1/2 cup extra virgin olive oil
- 4-ounce log fresh chevre
- 1 cup bread crumbs
- 1 tablespoon butter
- 2 pears (Anjou or Bartlett)
- 3 cups spinach leaves
- 1 cup baby arugula
- 1/2 cup dried cranberries
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