Recipe by Helping Hands
This salad is hea-ven-ly! I make a few salads with goat cheese (what a yummy treat!), but this one, in which the goat cheese is warmed, is scrumptious beyond words. Very impressive, too! The vinagrette dressing is is a great one to use on other salads, as well. This comes from Linda McCartney's vegetarian cookbook and I often serve it with a grourmet soup and warm bread for a lovely, complete meal.
- 1 (7 1/2 ounce) bag mixed greens (preferably with radicchio leaves)
- 1 7⁄8 ounces spinach leaves
- 1 bunch watercress
- 2 tablespoons finely chopped onions
- 4 sun-dried tomatoes, sliced (packed in oil)
- olive oil
- 6 ounces creamy goat cheese
- 5 tablespoons olive oil
- 1⁄2 teaspoon yellow mustard
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 -2 clove minced garlic
- salt and pepper
Directions See How It's Made
- Mix together mustard, lemon juice, and vinegar.
- Salt and pepper to taste.
- Whisk in olive oil slowly, allowing dressing to thicken.
- Add garlic and mix well.
- Let stand for 30 minutes.
- Pre-heat broiler.
- Mix all greens and salad leaves in salad bowl.
- Add onion, sun-dried tomatoes, and dressing, and toss well.
- Place on individual plates.
- Brush goat cheese with olive oil and place under broiler (on sprayed cookie sheet) for a few minutes, until cheese bubbles and turns slightly golden in color.
- Place goat cheese slices on top of individual salads, and serve while warm.