This hardly needs it's own recipe. Just toss together your favorite greens and grab some goat cheese. It works great for a light lunch, an appetizer or along side a roast chicken -- particularly a rotisserie one from a good supermarket.
5 ounces soft goat cheese, herbed, peppered, or plain
1 small baguette, sliced into thin rounds (optional)
1/4 cup Shallot Vinaigrette
8 ounces mixed baby greens or mesclun
8 ounces watercress
1 head endive, separated into leaves
For toasted croutons: Spread cheese on to rounds of bread and toast or bake at 400F until lightly browned, about 5 minutes. To avoid the heat of an oven all together, skip the bread, crumble the goat cheese into bits, set aside.
Meanwhile, in a small bowl, carefully toss
endive leaves with half the vinaigrette. In a larger bowl, toss watercress and baby greens with
remaining vinaigrette. Arrange endive on a plate, top with salad greens
and toasted goat cheese croutons, or crumbled goat cheese. Enjoy with a glass of Sauvignon Blanc.
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