2 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
1 medium garlic clove(s), minced
2 tsp olive oil
3/4 medium shallot(s), or 1 small shallot, finely chopped
4 oz soft-type goat cheese, cut crosswise into 4 pieces
1 1/2 cup radicchio, leaves
1/2 apple, sliced
1/2 cup artichoke hearts
1/2 cup fresh or canned beets
1 medium yellow pepper(s), sliced
1 Tbsp parsley, fresh, chopped
2 head Boston lettuce, torn
1 large egg white(s), whisked
1/4 cup dried bread crumbs
1 Tbsp white wine vinegar
1 cup cherry tomatoes, about 10, sliced in half
** If you are BBQ’ing and feeling ambitious, slice a small eggplant into quarters, sprits with a not fat cooking spray, sprinkle with salt, and throw it on the grill. Once it’s fully grilled or roasted, slice it up and add to the salad – it tastes amazing with the goat cheese!
First, start with making the vinaigrette. Whisk together the oil, lemon juice, garlic shallots, parsley, and Dijon mustard in a small bowl and set aside.
Preheat oven to 400°F. Flatten goat cheese into small patty-like pieces. Then, put the egg whites in one small bowl and the bread crumbs in another. Coat each piece of goat cheese with egg white, then coat with bread crumbs; transfer to a baking sheet. Bake for 10 minutes.
While goat cheese is baking, toss the radicchio, beets, artichoke hearts, lettuce, apple, tomatoes, and peppers and with the vinaigrette that was made earlier.
Divide salad into 4 servings and top with goat cheese. Serve and enjoy!