Minted-Goat-Cheese Salad

Ingredients

For the vinaigrette:

• 1 shallot, peeled and finely minced
• 3 tablespoons extra-virgin olive oil
• 1 ½ teaspoons white-wine vinegar
• 1 ½ teaspoons fresh lemon juice
• ½ teaspoon kosher salt
• 2 pinches sugar
• 3 drops orange oil (see note)
• A few grinds black pepper

For the salad:

• 15-ounce log goat cheese
• ½ cup chopped mint leaves
• 2 heads bibb lettuce
• 2 tomatoes, seeded and diced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    406 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 21 grams protein; 48 milligrams cholesterol; 788 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. To make the vinaigrette, in a small bowl, whisk together all the ingredients. Set aside.
2. To make the salad, cut the cheese into 4 slices. Place the mint on a plate and roll the slices in it until thoroughly coated. Set aside.
3. In a large bowl, combine any remaining chopped mint with the lettuce and tomatoes. Add the vinaigrette and toss. Divide the salad among 4 plates and top each with a slice of minted cheese. Serve with toasted bread.

• Available from specialty stores and from Dean & DeLuca, 226-6800.

10 minutes