Photo of Goat Cheese Spring Salad  with Dijon Vinaigrette by WW

Goat Cheese Spring Salad with Dijon Vinaigrette

Total Time
30 min
20 min
10 min
This easy spring salad is perfect for a light, satisfying lunch.


Fresh lemon juice

2 tbsp(s)

Garlic clove

1 clove(s), minced

Dried plain breadcrumbs

¼ tbsp(s)


¾ medium, or 1 small shallot, finely chopped

Dijon mustard

2 tbsp(s)

Fresh parsley

1 tbsp(s), fresh, chopped

Olive oil

2 tsp(s)

Soft-type goat cheese

4 oz, cut crosswise into 4 pieces

Egg whites

1 egg white(s), large, whisked

Boston lettuce

2 head(s), torn

Uncooked radicchio

1½ cup(s), leaves

Cherry tomatoes

10 medium, sliced in half

Yellow bell pepper

1 medium, sliced


  1. To make vinaigrette: In a small bowl, whisk together lemon juice, shallots, garlic, Dijon mustard, parsley and oil; set aside.
  2. Preheat oven to 400°F. Roll goat cheese into balls and then flatten into patties. Place egg whites and bread crumbs in separate small bowls. Dip goat cheese pieces into egg white, then dredge in bread crumbs; transfer to a baking sheet. Bake for 10 minutes.
  3. While goat cheese is baking, in a large bowl toss lettuce, radicchio, peppers and tomatoes with vinaigrette.
  4. Divide salad among 4 plates and arrange goat cheese on top. Serve immediately. Yields about 1 cup salad and 1 piece goat cheese per serving.