Categories: Salad

Ingredients

• 2 Tbsp fresh lemon juice
• 3/4 medium shallot(s), or 1 small shallot, finely chopped
• 1 medium garlic clove(s), minced
• 2 Tbsp Dijon mustard
• 1 Tbsp parsley, fresh, chopped
• 2 tsp olive oil
• 4 oz soft-type goat cheese, cut crosswise into 4 pieces
• 1 large egg white(s), whisked
• 2 head Boston lettuce, torn
• 1 1/2 cup radicchio, leaves
• 1 cup cherry tomato(es), about 10, sliced in half
• 1/4 cup dried bread crumbs
• 1 medium yellow pepper(s), sliced
• 1 Tbsp white wine vinegar

Directions

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.

Email to a friend | Print this recipe | Back