Salad W. Black Olive Vinaigrette and Almond Crusted Goat Cheese
- In medium bowl, whisk the vinegar, mustard, honey and oil. Add olives, salt, pepper and the dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
- Goat cheese:
- Slice goat cheese and roll into 1" balls. Combine almonds(I chop mine fine in the food processor) and paprika in a shallow bowl. Roll the balls in paprika almond mix until completely covered all over.
- Rinse the lettuce and cut into narrow slices. Put sliced lettuces into a large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.