Green Salad With Goat-Cheese Vinaigrette

1. 1

   Rinse and core the bibb lettuce.

2. 2

   Dry the leaves.

3. 3

   Rinse and dry the arugula, removing any heavy stems.

4. 4

   Rinse and core the radichio.

5. 5

   Tear the salad ingredients into bite-sized pieces.

6. 6

   Place in a bowl.

7. 7

   Remove long stems from the parsley and add the leaves to the salad bowl.

8. 8

   Finely chop the stems and add them.

9. 9

   Beat oil and vinegar together until well emulsified.

10. 10

    Sprinkle the goat cheese over the salad, then add the vinaigrette dressing.

11. 11

    Toss.

12. 12

    Season to taste with pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.