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Greens with Chevre Dressing

Ingredients:

1 egg white

1/4 teaspoon(s) red chile flakes - ground

1/4 teaspoon(s) cinnamon (ground)

1 tablespoon(s) brown sugar

1 teaspoon(s) kosher salt

1 cup(s) walnut halves

3 tablespoon(s) white wine vinegar

1/2 tablespoon(s) lemon juice - fresh

1/2 cup(s) shallots - peeled and minced (Learn How)

1 small garlic clove - peeled and minced (Learn How)

1/2 tablespoon(s) Dijon mustard

1/2 tablespoon(s) thyme - finely chopped

1/2 cup(s) olive oil

4 ounce goat cheese - crumbled

1 pinch salt and pepper - to taste

1 teaspoon(s) parsley (flat leaf) - finely chopped

1 tablespoon(s) chives - minced

1 pear - cored and sliced (Learn How)

1 head endive (Belgian) - julienned

1 head frisee - cleaned

2 cup(s) arugula - (baby arugula preferably)

Steps:

-For the nuts: Preheat the oven to 375 degrees.

-Whisk the egg white until frothy and then mix in all of the dry spices in to it.

-Fold the nuts into the mixture and coat evenly.

-Place the nuts on a sheet pan or dish (be careful not to place excess egg on the pan ) and toast for 10 minutes, stirring frequently.

-In a medium bowl, combine the vinegar, lemon juice, shallots and garlic.

-Add the Dijon and thyme.

-Slowly whisk in the olive oil to emulsify.

-Vigorously whisk in the goat cheese a little at a time.

-Season to taste.

-Mix in the parsley and the chives.

-Add your sliced pear and julienned endive to the bowl, and toss to coat.

-Add your salad greens and gently toss with the vinaigrette.

-Top with the spiced nuts.

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