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.