Goat Cheese Spring Salad with Dijon Vinaigrette
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This easy spring salad is perfect for a light, satisfying lunch.
Ingredients
Fresh lemon juice
2 tbsp(s)
Garlic clove
1 clove(s), medium, minced
Dried plain breadcrumbs
¼ tbsp(s)
Shallots
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 serving(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
Instructions
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.
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