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Goat Cheese and Sundried Tomato Salad
Ingredients
1 (7.50 ounces) bag mixed greens (preferably with radicchio leaves) 1 7/8 ounces spinach leaves 1 bunch watercress
2 tablespoons finely chopped onions
4 sun-dried tomatoes, sliced (packed in oil) olive oil 6 ounces creamy goat cheese
Dressing:
5 tablespoons olive oil
1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1-2 minced garlic clove
salt and pepper
Method
Dressing:
1. Mix together mustard, lemon juice, and vinegar.
2. Salt and pepper to taste.
3. Whisk in olive oil slowly, allowing dressing to thicken.
4. Add garlic and mix well.
5. Let stand for 30 minutes.
Salad:
1. Pre-heat broiler.
2. Mix all greens and salad leaves in salad bowl.
3. Add onion, sun-dried tomatoes, and dressing, and toss well.
4. Place on individual plates.
5. Brush goat cheese with olive oil and place under broiler (on sprayed cookie sheet) for a few minutes, until cheese bubbles and turns slightly golden in color.
6. Place goat cheese slices on top of individual salads, and serve while warm. | 
