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Photo of Spring Salad with Warm Goat Cheese & Dijon Vinaigrette by WW

Spring Salad with Warm Goat Cheese & Dijon Vinaigrette

5
Point(s)
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
This easy spring salad is perfect for a light, satisfying lunch. 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.

Ingredients

Fresh lemon juice

2 Tbsp

Uncooked shallot(s)

¾ medium, or 1 small shallot, finely chopped

Garlic

1 medium clove(s), minced

Dijon mustard

2 Tbsp

Fresh parsley

1 Tbsp, fresh, chopped

White wine vinegar

1 Tbsp

Olive oil

2 tsp

Soft-type goat cheese

4 oz, cut crosswise into 4 pieces

Egg white(s)

1 large, whisked

Boston lettuce

2 head(s), torn

Uncooked radicchio

1½ cup(s), leaves

Fresh cherry tomato(es)

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

Dried plain breadcrumbs

¼ cup(s)

Yellow pepper(s)

1 medium, sliced

Instructions

  1. To make the vinaigrette: In a small bowl, whisk together the lemon juice, shallots, garlic, Dijon mustard, parsley, vinegar, 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.

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