The creamy sweetness of the goat cheese in this salad is a nice balance to the olive vinaigrette and the peppery watercress. It's simple, sophisticated and really delicious.
cost per recipe: $23.61
The price is determined by the national average.
cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
cup olive oil
cup balsamic vinegar
cup finely chopped pitted niçoise or Greek olives
tablespoons minced shallot
teaspoon Dijon-style mustard
to taste Freshly ground black pepper
cups spring salad mixwith radicchio
cup thinly sliced red bell pepperstrips
cup crumbled goat cheese(about 4 ounces)
Heat the broth in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook until the broth is reduced to 1/2 cup.
Beat the broth, olive oil, balsamic vinegar, olives, shallots and mustard in a medium bowl with a fork or whisk. Season with the black pepper. Cover and refrigerate for 1 hour or until serving time.
Toss the spring mix, watercress, red pepper and goat cheese in a large serving bowl. Cover and refrigerate until serving time. Serve with the dressing.