Salad W. Black Olive Vinaigrette and Almond Crusted Goat Cheese

From Semi Homemade Cooking with Sandra Lee, this is so good!The original salad calls for radicchio, but use any lettuce you like!

• Ready In: 30 mins
• Serves: 8

Ingredients

• Salad

• 3  small head lettuce (iceberg, butter, radicchio,etc.)

• For Vinaigrette

• 1⁄4 cup  balsamic vinegar
• 2  tablespoons Dijon mustard
• 1  tablespoon honey
• 2⁄3 cup extra virgin olive oil
• 1⁄4 cup black olives, chopped
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon dried oregano

• For Goat Cheese

• 5  ounces  plain  goat cheese
• 1⁄2 cup  finely chopped  almonds
• 1⁄2 teaspoon paprika
• 3  small  head radicchio

Directions

1. Vinaigrette:
2. 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).
3. Goat cheese:
4. 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.
5. Salad:
6. 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.