Photo of Spring salad with warm goat cheese & dijon vinaigrette by WW

Spring salad with warm goat cheese & dijon vinaigrette

Points® value
Total Time
30 min
20 min
10 min
This easy spring salad is perfect for a light, satisfying lunch. Baked goat cheese with a crispy breadcrumb crust adds a delicious flavour to this salad. You can trim calories by using your favourite fat-free dressing instead of the Dijon vinaigrette. The Dijon vinaigrette can be made ahead and also used with other salads. We used a mason jar to mix the ingredients, sealing the lid tightly and shaking it vigorously to mix all the ingredients. You can also use a wire whisk.


Fresh lemon juice

2 tbsp(s)


¾ medium, or 1 small shallot, finely chopped


1 clove(s), large, minced

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), whisked

Boston lettuce

2 head(s), torn

Uncooked radicchio

1½ cup(s), leaves

Cherry tomatoes

1 cup(s), about 10, sliced in half

Dried plain breadcrumbs

¼ cup(s)

Yellow bell pepper

1 medium, sliced

White wine vinegar

1 tbsp(s)


  1. To make the vinaigrette: In a small bowl, whisk together the lemon juice, shallots, garlic, Dijon mustard, parsley, and oil; set aside.
  2. Preheat the oven to 400°F. Spray a baking sheet with cooking spray or line it with parchment paper. Roll the goat cheese into balls and then flatten the balls into patties. Place the egg whites and the bread crumbs in separate small bowls. Dip a goat cheese patty into the egg white, then dredge it in bread crumbs, and transfer it to the prepared baking sheet. Repeat with the remaining goat cheese patties. Bake for 10 minutes.
  3. While the goat cheese is baking, in a large bowl toss the lettuce, radicchio, peppers, and tomatoes with the vinaigrette.
  4. Divide the salad among 4 plates and arrange the goat cheese on top. Serve immediately.
  5. Serving size: about 1 cup of salad and 1 piece of goat cheese.