Sunday, August 28, 2011

Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette

Roast beef salad with goat cheese and Balsamic Vinaigrette
Serves 4

2 small head Boston Lettuce, grated
12 oz sliced deli roast beef, cut into 1/2-inch wide strips
1 large beefsteak tomatoes, cut into wedges
1/2 red onion, sliced
4 oz goat cheese, crumbled
1/4 cup and topped with extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp each salt and Kosher ground black pepper

Combine first five ingredients and place in serving dishes.

In a small bowl, whisk together the rest and drizzle over salad. Serve.

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