Goat Cheese and Sun Dried Tomato Salad

Course : Salads
Serves: 6
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2 teaspoons dijon mustard
4 cups bibb lettuce -- cleaned
2 tablespoons red wine vinegar
1/4 pound goat cheese
6 tablespoons vegetable oil
4 medium sundried tomatoes
1 teaspoon fresh ground pepper
2 cups radicchio -- cleaned

Preparation / Directions:

Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper. Divide the dressing evenly between 2 bowls. Put the radicchio leaves into one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss. Arrange a ring of radicchio around the outer edge of each plate. Place the Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate.


Nutritional Information:

216 Calories (kcal); 21g Total Fat; (84% calories from fat); 7g Protein; 2g Carbohydrate; 20mg Cholesterol; 91mg Sodium

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