Warm Goat Cheese and Sun-Dried Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Dressing:.
2. Mix together mustard, lemon juice, and vinegar.
3. Salt and pepper to taste.
4. Whisk in olive oil slowly, allowing dressing to thicken.
5. Add garlic and mix well.
6. Let stand for 30 minutes.
7. Salad:.
8. Pre-heat broiler.
9. Mix all greens and salad leaves in salad bowl.
10. Add onion, sun-dried tomatoes, and dressing, and toss well.
11. Place on individual plates.
12. 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.
13. Place goat cheese slices on top of individual salads, and serve while warm.
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