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goat cheese spring salad with dijon




Source of Recipe


weightwatchers.ca


Recipe Introduction


This easy spring salad is perfect for a light, satisfying lunch. Enjoy it as is or trim POINTS by using your favorite fat-free dressing instead of the Dijon vinaigrette


List of Ingredients




2 Tbsp fresh lemon juice
3/4 medium shallot(s), or 1 small shallot, finely chopped
1 medium garlic clove(s), minced
2 Tbsp Dijon mustard
1 Tbsp parsley, fresh, chopped
2 Tbsp olive oil
4 oz soft-type goat cheese, cut crosswise into 4 pieces
1 large egg white(s), whisked
1/4 cup dried bread crumbs
2 head Boston lettuce, torn
1 1/2 cup radicchio, leaves
1 medium yellow pepper(s), sliced
10 average cherry tomato(es), sliced in half


Recipe



To make vinaigrette: In a small bowl, whisk together lemon juice, shallots, garlic, Dijon mustard, parsley and oil; set aside.


Preheat oven to 400°F. Roll goat cheese into balls and then flatten into patties. Place egg whites and bread crumbs in separate small bowls. Dip goat cheese pieces into egg white, then dredge in bread crumbs; transfer to a baking sheet. Bake for 10 minutes.


While goat cheese is baking, in a large bowl toss lettuce, radicchio, peppers and tomatoes with vinaigrette.


Divide salad among 4 plates and arrange goat cheese on top. Serve immediately. Yields about 1 cup salad and 1 piece goat cheese per serving.