Italian Flag Salad (Valerie Bertinelli)

By peridot728

Ingredients

• Dressing:
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon crumbled goat cheese
• 1/2 small shallot, minced
• Kosher salt and freshly ground black pepper
• Salad:
• 5 ounces spring lettuce mix
• 1 head romaine, chopped (about 4 cups)
• 2 cups cherry tomatoes, halved
• 1 cup sliced radishes
• 1 cup pecans
• 3 tablespoons crumbled goat cheese

Details

Adapted from foodnetwork.com

Preparation

Step 1

To make the dressing: Combine the olive oil, vinegar, goat cheese, shallot, 1/4 teaspoon salt and some freshly ground black pepper in a jar. Tightly close the lid and shake until thoroughly combined. Set aside.

To make the salad: Combine the spring mix, romaine, tomatoes, radishes, pecans and goat cheese in a large bowl. Pour over the dressing and toss to combine. Adjust seasoning as needed. Serve immediately.

Recipe courtesy of Valerie Bertinelli

Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/italian-flag-salad.html?oc=linkback