Radicchio Salad with Black Olive Vinaigrette and Almond Crusted Goat Cheese
- For Vinaigrette:
- 1/4 cup balsamic vinegar
- 2 tablespoon Dijon mustard
- 1 tablespoon honey
- 2/3 cup extra-virgin olive oil
- 1/4 cup chopped black olives
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- For Goat Cheese:
- 5 ounces plain goat cheese
- 1/2 cup finely chopped almonds
- 1/2 teaspoon paprika
- 3 small heads radicchio
In medium bowl, whisk vinegar, mustard, honey and oil. Add olives, salt, pepper and dried oregano. Combine thoroughly and refrigerate until chilled (about 1 hour).
Slice goat cheese and roll 1-inch balls. Combine almonds and paprika in a shallow bowl. Roll balls in paprika almond mix until completely covered on all sides.
Rinse radicchio and cut into narrow slices. Put sliced radicchio into large bowl and slowly add vinaigrette dressing, coating the salad entirely. Top with goat cheese balls as you would with croutons.
Recipe courtesy Sandra Lee
Recipe courtesy of Anne Burrell