| INGREDIENTS
1 head leaf lettuce, cut or shredded into 1-
by 2-inch pieces
1 red pepper, halved, de-seeded and sliced into 1- by 2-inch pieces
1⁄2 cup fresh blueberries or other fresh seasonal berries
1 cup yellow cherry tomatoes, halved
1⁄4 sweet onion, sliced 1-inch thick
1 log (about 1⁄2 cup) unripened goat cheese, cut in 1⁄4-inch chunks
Seeds or sliced/crushed nuts
(for garnish)
Wash all produce and dry leaf lettuce on paper towels or using a salad spinner.
Place all produce in a large serving bowl.
Add goat cheese, pour on Roasted Garlic Dressing (recipe follows) and toss thoroughly.
Serve immediately on chilled plates or bowls. Garnish with nuts or seeds if desired.
Makes 4 servings.
Roasted Garlic Dressing
1 head of garlic (about 10 cloves)
1⁄2 cup + 1 tsp extra-virgin olive oil, divided
1⁄4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
To roast garlic, preheat oven to 400°F. Tear stem of garlic cluster to expose
top of head and place into small pan or aluminum foil. Drizzle with 1 tsp of olive
oil and bake for
30 minutes. Remove from oven and allow garlic to cool. (It will be soft and golden
brown.) Press garlic cloves out from skins into bowl.
With a fork, crush into a rough paste.
Combine remaining dressing ingredients with garlic and whisk together.
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