Goat Cheese and Sun-dried Tomato Salad

GOAT CHEESE AND SUN DRIED TOMATO SALAD I got this recipe from one of my college roommates, whose mother used to send us home with a huge batch of this. She was making it for us in 1978. I don't know how much further it goes back than that, but it is without a doubt one of my favorite salads of all times. 1 bag mixed greens (preferably with radicchio leaves) 1 package spinach leaves 1 bunch watercress 2 tablespoons finely chopped onions 4 sun dried tomatoes sliced (packed in oil) Olive oil Dressing: 5 tablespoons olive oil 1/2 teaspoon Dijon mustard 2 tablespoons lemon juice 2 tablespoons balsamic vinegar 2 minced garlic clove Salt and pepper 6 ounces creamy goat cheese Preheat broiler. Mix all greens and salad leaves in salad bowl. Add onion, tomatoes and dressing and toss well. Place on individual plates. 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. Place goat cheese slices on top of individual salads and serve while warm. Mix together mustard, lemon juice, and vinegar then add salt and pepper to taste. Whisk in olive oil slowly allowing dressing to thicken. Add garlic and mix well then let stand for 30 minutes. Combine dressing ingredients and pour over salad right before serving.

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