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.


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.


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)