Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese (Sandra Lee) |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ingredients:
1/4 cup balsamic vinegar |
2 tablespoon dijon mustard |
1 tablespoon honey |
2/3 cup extra-virgin olive oil |
1/4 cup chopped black olives |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon dried oregano |
5 ounces plain goat cheese |
1/2 cup finely chopped almonds |
1/2 teaspoon paprika |
3 small heads radicchio |
Directions:
1. Vinaigrette:
2. In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
3. Goat cheese:
4. Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
5. Salad:
6. Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.
|
|