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

Spring Salad with Warm Goat Cheese & Dijon Vinaigrette

PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
This easy spring salad is perfect for a light, satisfying lunch. Baked goat cheese balls with a crispy breadcrumb crust adds a delicious flavor to this salad. You can trim calories by using your favorite 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. Serve this salad with grilled chicken or steak.


Fresh lemon juice

2 Tbsp

Uncooked shallot(s)

¾ medium, or 1 small shallot, finely chopped

Garlic clove(s)

1 medium clove(s), minced

Dijon mustard

2 Tbsp

Fresh parsley

1 Tbsp, fresh, chopped

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

White wine vinegar

1 Tbsp


  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.