SANDRA'S WARM ROASTED VEGETABLE SALAD with GOAT CHEESE CRUMBLES
Servings: (4)
Prep: 5 mins. |
To prepare roasted vegetables recipe: 20 to 30 mins.
Posted by Sandra
INGREDIENTS
***One prepared recipe of Roasted Vegetables (Click here: Roasted Vegetables Recipe)
***Salad
1 head of boston lettuce,
torn into bite-sized pieces
1 (4 oz. pkg.) goat cheese, crumbled
Seasoned croutons
***Classic Dijon Vinaigrette
¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Fine-grain kosher salt and freshly ground pepper, to taste
METHOD
Once you’ve prepared the “Roasted Vegetable Recipe” listed above, set aside.
Meanwhile, make the “Classic Dijon Vinaigrette” by whisking together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking emulsify. Once thickened, add kosher salt and ground pepper to taste, and set aside.
In a medium bowl, add the torn boston lettuce and drizzle with just enough “Classic Dijon Vinaigrette” to lightly moisten (do not over dress or lettuce will become limp), and toss to combine. In four serving bowls, equally distribute the dressed lettuce among them, then topping them with warm roasted vegetables, seasoned croutons, and goat cheese crumbles. – Enjoy!
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| A very fulfilling and tasty salad that you're sure to make over and over again... |
To prepare roasted vegetables recipe: 20 to 30 mins.
Posted by Sandra
INGREDIENTS
***One prepared recipe of Roasted Vegetables (Click here: Roasted Vegetables Recipe)
***Salad
1 head of boston lettuce,
torn into bite-sized pieces
1 (4 oz. pkg.) goat cheese, crumbled
Seasoned croutons
***Classic Dijon Vinaigrette
¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Fine-grain kosher salt and freshly ground pepper, to taste
METHOD
Once you’ve prepared the “Roasted Vegetable Recipe” listed above, set aside.
Meanwhile, make the “Classic Dijon Vinaigrette” by whisking together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking emulsify. Once thickened, add kosher salt and ground pepper to taste, and set aside.
In a medium bowl, add the torn boston lettuce and drizzle with just enough “Classic Dijon Vinaigrette” to lightly moisten (do not over dress or lettuce will become limp), and toss to combine. In four serving bowls, equally distribute the dressed lettuce among them, then topping them with warm roasted vegetables, seasoned croutons, and goat cheese crumbles. – Enjoy!
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