| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Dijon mustard |
| 4 |
c |
Bibb lettuce, cleaned |
| 2 |
tb |
Red wine vinegar |
| 1/4 |
lb |
Goat cheese |
| 6 |
tb |
Vegetable oil |
| 4 |
|
Sundried tomatoes |
|
|
Fresh ground pepper |
| 2 |
c |
Radiccio, cleaned |
INSTRUCTIONS
1. 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.
2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves int
one of the bowls and toss well. Place the Bibb lettuce leaves in the other
and toss. 3. Arrange a ring of radiccio around the outer edge of each
plate. Place t Bibb lettuce in the center. Crumble the goat cheese over
the lettuce.
Distribute the tomatoes evenly over the goat cheese on each plate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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