Mixed Field Greens with Goat Cheese and Niçoise Olive Vinaigrette
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.
Ingredients
1 cup Swanson® Beef Broth
0.5 cup olive oil
0.25 cup balsamic vinegar
0.25 cup finely chopped pitted niçoise or Greek olives
2 tablespoons minced shallot
1 teaspoon Dijon-style mustard
12 cups spring salad mixwith radicchio
2 cups watercress
1 cup thinly sliced red bell pepperstrips
1 cup crumbled goat cheese(about 4 ounces)
0.5 cup olive oil
0.25 cup balsamic vinegar
0.25 cup finely chopped pitted niçoise or Greek olives
2 tablespoons minced shallot
1 teaspoon Dijon-style mustard
12 cups spring salad mixwith radicchio
2 cups watercress
1 cup thinly sliced red bell pepperstrips
1 cup crumbled goat cheese(about 4 ounces)
Instructions
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.
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.
Mixed Field Greens with Goat Cheese and Niçoise Olive Vinaigrette
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.
Directions
Print
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.
Ingredients
1 cup Swanson® Beef Broth
0.5 cup olive oil
0.25 cup balsamic vinegar
0.25 cup finely chopped pitted niçoise or Greek olives
2 tablespoons minced shallot
1 teaspoon Dijon-style mustard
12 cups spring salad mixwith radicchio
2 cups watercress
1 cup thinly sliced red bell pepperstrips
1 cup crumbled goat cheese(about 4 ounces)
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