By
Stephanie Kinturi
| Servings |
people
|
Ingredients
Salad
- 10.5 oz Chevra goat cheese
- 1 cup granola
- 2 heads Boston bib lettuce (substitute spring mix if unavailable)
- 1 cup sun dried tomatoes chopped
- 1/2 cup toasted (pine) pignolia nuts
Balsamic Vinaigrette Dressing
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh basil chopped
- 1/2 cup light olive oil
Ingredients
Salad
Balsamic Vinaigrette Dressing
|
|
Instructions
- Arrange bib lettuce leaves on the plate to form a “bowl” shape. Do not cut or break the leaves.
- Roll the goat cheese in the granola and press the granola into the sides of the cheese to form a granola “crust”. Slice the cheese into 810 cheese wheels and place 23 on each salad.
- Sprinkle the salads with the sun dried tomatoes and pine nuts.
- Just before serving pour balsamic vinaigrette over the salads and serve with garlic bread.
- For the vinaigrette, combine the first 4 ingredients and stir with a wire whisk. Slowly stream in the olive oil while stirring until combined.
Share this Recipe