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
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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.
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.
Ingredients
1 cup Swanson® Beef Broth0.5 cup olive oil0.25 cup balsamic vinegar0.25 cup finely chopped pitted niçoise or Greek olives2 tablespoons minced shallot1 teaspoon Dijon-style mustard12 cups spring salad mixwith radicchio2 cups watercress1 cup thinly sliced red bell pepperstrips1 cup crumbled goat cheese(about 4 ounces)
