Pear and Watercress Salad with Goat Cheese Gouda and Walnuts
- 4 tablespoons olive oil
- Juice of one lemon (about 2 tablespoons)
- Salt and freshly ground pepper to taste
- 2 USA Pears
- 1 bunch (4 ounces) watercress
- ½ cup (3 ounces) shaved goat cheese Gouda
- ⅓ cup (1-½ ounces) lightly toasted walnut halves
In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper and set aside.
Core one pear and use a mandolin or sharp knife to cut it into matchsticks. (Alternately, use the large holes on a box grater.) Core and quarter the other pear. Cut each quarter into thin wedges, about 4 per quarter. Put the grated and sliced pears in a large bowl and toss with the olive oil and lemon juice.
Add the watercress to the pears and toss to evenly distribute the ingredients. Season to taste with salt and pepper and arrange on a large platter or divide evenly between 4 salad plates. Garnish with the shaved goat cheese and walnuts and serve.
- Serving Size: 5.75 oz
- Calories: 340
- Carbohydrate: 16g
- Dietary Fiber: 4g
- Protein: 9g