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Salad w/H Mustard, Walnut Bread + Goat C




Source of Recipe


from link below


Recipe Link: http://www.oster.com/recipedetail.asp?id=59

List of Ingredients




Bibb + Watercress Salad w/Hot Mustard,
Toasted Walnut Bread + Blue Goat Cheese

Salad:
2 heads Bibb lettuce
1 bunch watercress
1 head endive
6 ounces domestic blue goat cheese
walnut bread, cut into 12 large dice and toasted lightly
1/4 cup sliced red onion

Dressing:
1/2 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
1/2 cup olive oil
salt and pepper


Cooking Instructions:
Salad:
Wash and spin dry the Bibb and watercress. Set aside in a cool place.
To make croutons, arrange walnut slices on a cookie sheet. Cut endive in
half lengthwise, then into thin strips. Arrange endive on walnut bread.
Crumble blue cheese over endive. Set aside.


Dressing:
In a large mixing bowl, whisk together sour cream, mustards, Worcestershire
sauce and cayenne pepper with the Oster® hand mixer.
Add lemon juice and olive oil while steadily whisking.
Thin with a little water if desired.
Season with salt and pepper.


To Serve:
To assemble salad, place desired amount of dressing in a large bowl. Add
Bibb lettuce, watercress and red onion, and toss until lightly coated.
Heat walnut bread croutons in an Oster® toaster oven at 350-degree oven
until cheese begins to melt. Remove from oven.
Arrange two or three croutons on each plate. Place salad carefully in the
center.

Makes 4 - 6 servings.


Recipe