Laura Chenel is the recognized "pioneer" of American goat cheese production. Goat cheese has the advantage of being higher in protein and lower in fat than cow’s milk cheese. It can be consumed by those who are lactose intolerant due to the difference in size of the fat molecules in goat cheese. In 2006 Laura sold to the Rians Group, a French artisan cheese corporation with a commitment to the same level of quality and artisan production Laura herself held. This recipe is our salute to Laura.
Make the citrus dressing and let sit while you assemble the rest of the salad. In a small bowl combine the shallots and mustard with a small whisk. Then whisk in the lemon and orange juice followed by the olive oil, salt and pepper.
Wash and dry both heads of lettuce, tear into smaller pieces and place in a large bowl. Wash the cherry tomatoes and cut in ½ if small, in ¼’s if large and place in a medium bowl. Add 1 tablespoon of the citrus dressing and toss lightly. Wash the pears, do not peel, and cut in thin slices and place in a medium bowl and toss lightly with the orange juice. Cut the goat cheese into even sized pieces, for each guest.
Toss the lettuce with the citrus dressing, sprinkle with a little salt, and divide evenly on dinner sized plates, mounding slightly in the center and leaving some space around the entire edge. Crumble the goat cheese and sprinkle on the greens. Scatter the cherry tomatoes on the plates, encircling the lettuce. Place some of the pears in a small mound on the very top of the lettuce.
Serve with Williamson Wines Amourette Chardonnay
NOTE: [d] = Citrus Dressing Ingredients