Ingredients

6 ounces soft fresh goat cheese (such as Montrachet)

3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)

• 1/2 cup white wine vinegar
• 1 large garlic clove
• 1 tablespoon chopped shallot
• 1 tablespoon Dijon mustard
• 1/2 cup walnut oil or olive oil

• 2 tablespoons vegetable oil

• 2 pears, cored, thinly sliced
• 4 heads Belgian endive, thinly sliced
• 2 bunches watercress, trimmed
• 2 cups walnuts, toasted

Description

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