Baby Greens Salad with Baked Goat Cheese


2 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
1 medium garlic clove(s), minced
2 tsp olive oil
3/4 medium shallot(s), or 1 small shallot, finely chopped
4 oz soft-type goat cheese, cut crosswise into 4 pieces
1 1/2 cup radicchio, leaves
1/2 apple, sliced
1/2 cup artichoke hearts
1/2 cup fresh or canned beets
1 medium yellow pepper(s), sliced
1 Tbsp parsley, fresh, chopped
2 head Boston lettuce, torn
1 large egg white(s), whisked
1/4 cup dried bread crumbs
1 Tbsp white wine vinegar
1 cup cherry tomatoes, about 10, sliced in half


Preheat oven to 400°F.
First, start with making the vinaigrette. Whisk together the oil, lemon juice, garlic shallots, parsley, and Dijon mustard in a small bowl and set aside.
Make the goat cheese into small balls. Then, put the egg whites in one small bowl and the bread crumbs in another. Coat each piece of goat cheese with egg white, then coat with bread crumbs; transfer to a baking sheet. Bake for 10 minutes.


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