Goat cheese spring salad with dijon vinaigrette
Fresh lemon juice
¾ medium, or 1 small shallot, finely chopped
1 medium clove(s), minced
1 Tbsp, fresh, chopped
Soft-type goat cheese
4 oz, cut crosswise into 4 pieces
1 large, whisked
2 head(s), torn
1½ cup(s), leaves
Fresh cherry tomato(es)
1 cup(s), about 10, sliced in half
Dried plain breadcrumbs
1 medium, sliced
White wine vinegar
- 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.