Goat Cheese Spring Salad with Dijon Vinaigrette
Fresh lemon juice
1 clove(s), medium, minced
Dried plain breadcrumbs
¾ medium, or 1 small shallot, finely chopped
1 tbsp(s), fresh, chopped
Soft-type goat cheese
4 oz, cut crosswise into 4 pieces
1 egg white(s), large, whisked
2 head(s), torn
1½ cup(s), leaves
Fresh cherry tomato(es)
10 medium, sliced in half
1 medium, sliced
- To make vinaigrette: In a small bowl, whisk together lemon juice, shallots, garlic, Dijon mustard, parsley and oil; set aside.
- 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.
- While goat cheese is baking, in a large bowl toss lettuce, radicchio, peppers and tomatoes with vinaigrette.
- 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.