Creamy goat cheese and vinaigrette-dressed greens have a natural affinity for each other. Consider this salad a template for creativity by mixing and matching different fruits (purple grapes, pears, or fresh figs) and nuts (toasted hazelnuts, walnuts, or pecans) to suit the season and your mood. This versatile salad works nicely as a first course, side dish, or entree. For the salad: 2 large bunches arugula, rinsed, trimmed, and patted dry (about 8 cups). 1 large endive, rinsed, trimmed, and patted dry. 1 cup thinly sliced fennel. 2 oranges, peeled, sectioned, and cut into small pieces. 5 ounces goat cheese. 1/2 cup toasted pistachio nuts, coarsely chopped. For the dressing: 1 tablespoon Dijon mustard. 3 tablespoons balsamic vinegar.. 3 tablespoons olivve oil. Salt and freshly ground black pepper. To make the salad, tear the aru- gula into bite-size pieces and place in a large salad bowl. But the endive, on a diagonal, into thin slices and scattter over the arugula. Add the fennel and oranges and toss. To make the dressing, combine the mustard and balsamic vinegar in a small bowl. Slowly whisk in the ol- ive oil until thick. Season with salt and pepper to taste. Pour the dressing over the salad and gently toss. Sprinkle the goat cheese and pistachio nuts over the greens and toss again. |