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Winter Greens Salad With Oranges and Goat Cheese

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“Another Williams-Sonoma recipe that takes into account the seasonality of produce and uses what is available during the winter. A great wake up for your taste buds after too much winter comfort food.”

Ingredients Nutrition


  1. Preheat an oven to 350ºF.
  2. To make the vinaigrette, in a small bowl, whisk together all the ingredients blend until emulsified. Set aside.
  3. Cut the goat cheese into 1-oz. rounds. Using your fingers, carefully reshape any uneven rounds. Put the pecans in a breading pan or small bowl. Roll the goat cheese rounds in the pecans, pressing lightly so they adhere, then transfer to a baking sheet. Bake until the cheese is just soft and warm, 5 to 7 minutes.
  4. Meanwhile, in large bowl, combine the frisée, radicchio and endive. Add the vinaigrette and toss to coat the greens evenly. Divide among 8 salad bowls or plates. Using a metal spatula, transfer 1 goat cheese round to each salad and garnish with the orange segments. Serve immediately.

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